Asparagus Risotto

Asparagus Risotto

1 tablespoon butter
1 onion, finely chopped
3 garlic cloves, crushed
1 1/2 cups arborio rice
4 cups chicken broth
3/4 lb asparagus, chopped in 1 inch lengths
1/4 cup cream
1 cup grated parmesan cheese
1/4 cup fresh basil, chopped

Saute onions in butter until tender. Add garlic and cook one minute. Mix in rice until well coated. Add 1/2 cup broth and stir until absorbed. Mix in asparagus. Continue mixing in broth 1/2 cup at a time until absorbed, taking approximately 30 minutes. Stir in cream, cheese, and basil before serving.

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