INGREDIENTS
10
asparagus spears, ends cut off
1 tbsp
olive oil
Salt and freshly ground black pepper
6 cups
vegetable broth
5 tbsp
unsalted butter
1/2
onion, chopped
2 cloves
garlic, minced
1 1/2 cups
Arborio rice
1/2 cup
dry white wine
1 cup
freshly grated Parmesan cheese
Salt and pepper,