First, saute the chopped onion in a casserole pan with 3 tbsp. of Olive Oil until brown. Add rice and stir until evenly coated with the olive oil. Then add 1 /2 of the heated broth, stirring continually. Continue to slowly add the rest of the broth, about a half cup at a time, until it is absorbed. Note: You want to add this slowly or it will overflow.
When the broth has been absorbed, stir in parmesan cheese and black pepper. The rice is done when it is tender, but firm, "Al Dente", like pasta.
In the meantime:
Saute the asparagus in 2 tbsp. of olive oil in medium sized skillet over medium-high heat. You can add more onion here if you'd prefer (and even some mushrooms). Cook about 5 minutes, stirring frequently, until tender. Stir in "Risotto" as prepared above.
Citylogger and I served this up with a fresh salad and some balsamic vinaigrette dressing. You could also add some shrimp to this dish, if you are so inclined:)
( serves four)
1 small onion, chopped fine
3 tbsp. extra virgin olive oil
46 oz. chicken broth
1 lb. Arborio Rice
3 oz. grated parmesan cheese
ground black pepper to taste
bundle of asparagus, cut into small slices