FRESH ASPARAGUS RISOTTO

3 cups water
2 cups chicken broth
3 tbsp butter or margarine
1 lb fresh asparagus spears, diagonally sliced into 1-inch pieces
1/2 cup chopped onion
1 cup uncooked arborio or medium grain rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp ground white pepper

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

Melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.

In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes.

Add wine; stir until absorbed.

Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed.

Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes.

Serve immediately.

Servings: 6
Source: California Rice Commission