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Onion Risotto

Yield 6 servings


  • 1 pound fresh asparagus
  • 2 pounds sweet onions, cut in half and thinly sliced
  • 2 garlic cloves, pressed
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 (16-ounce) package Arborio rice
  • 8 cups warm chicken broth
  • 1 cup dry white wine
  • 1/2 cup shredded Parmesan cheese

How to Make It

  1. Snap off tough ends of asparagus; cut into 2-inch pieces. Set aside.

  2. Sauté onion, garlic, and salt in hot oil in a Dutch oven until tender. Add rice; cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup broth. Cook, stirring often, until liquid is absorbed.

  3. Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes.) Add asparagus and wine; cook, stirring gently, until liquid is absorbed. Stir in cheese; serve immediately.