• 4 oz. grated fresh Parmigiano-Reggiano cheese (about 1 c.), divided
• 1/4 c. heavy whipping cream
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
Place 1 cup asparagus and 1 cup broth in a blender; purée until smooth. Combine purée, 2 cups broth and 1 1/2 cups water in medium saucepan; bring to simmer (do not boil). Keep warm over low heat.
Melt butter in large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine, and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in 3 cups asparagus; cook 2 minutes.
Stir in 3/4 cup cheese, cream, salt and pepper. Transfer risotto to a bowl. Top with remaining cheese.
Nutrition information per serving:
Fat 8 g
Sodium 750 mg
Carbohydrates 46 g
Saturated fat 5 g
Calcium 226 mg
Protein 12 g
Cholesterol 24 mg
Dietary fiber 3 g