Asparagus Risotto

recipe

• Step 1
  Make a broth by boiling 1 cup of water (per person) with the piece of bouillon cube (make sure it dissolves completely).
• Step 2
  Snap off the woody ends of the asparagus and peel them. Cook them for 7 minutes in boiling water with a dash of salt.
• Step 3
  Peel and mince the shallot.
• Step 4
  In a new pot, brown the chopped shallot with a pat of butter for one minute, then add the uncooked rice. Add a dash of white wine and let it cook until the rice absorbs the buttery liquid.
• Step 5
  Now add one ladle of your broth to the pot with your rice. Cook on medium until the rice absorbs all the broth.
• Step 6
  Keep adding your broth until the rice has absorbed it all (at which point it will be done). This should take about 18-20 minutes.
• Step 7
  If your rice isn't the right consistency in about 20 minutes, add some water and continue cooking until it is. Then, add the parmesan and chopped asparagus. (Save the asparagus tops to put on top.) Option: Add some cream to make it richer.
• Step 8
  Scoop the risotto into a bowl, and cut the asparagus tops in half and place on top for decor, salt and pepper to taste. Enjoy!