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