Asparagus and Brie with Risotto

Ingredients

2 T. butter
2 T. extra virgin olive oil
half a small onion, finely chopped
11 oz risotto rice
1/2 c. dry white wine
1qt. chicken broth
11-oz asparagus, steamed
4-oz. Brie cheese
Salt and white pepper to taste

Originally by Anne-Marie Parrish, author of “From the Farm”cookbook. Adapted by Lynette Jandl from an adaptation by Local Harvest.

Directions

1. Fry the onion gently in the butter and oil until golden – reduce heat to low.
2. In separate saucepan, bring chicken broth to a gentle boil.
3. Toast risotto in onion mixture, stirring constantly for about 2 minutes.
4. Add wine, return heat to medium, stir constantly until the wine has evaporated.
5. Pour half the boiling chicken broth into the mixture, stir.
6. Continue to add the remaining broth, little by little, stirring as you add, because the rice should absorb the broth as it cooks. (14 minutes).
7. Cut the steamed asparagus and the Brie into small pieces just minutes before the rice is finished.
8. When the risotto is cooked to desired texture, add the asparagus and the cheese pieces
9. Season with salt and white pepper to taste. Let rest for 2 minutes before serving.