I bought some asparagus from the grocery store the other day, and attached to one of the rubber bands was a recipe for asparagus risotto, so I thought I'd try that out for dinner tonight. It was quite easy and turned out pretty well (results at left). Here's the recipe, amended for the ingredients and quantities I had on hand:
Mince half an onion and five cloves of garlic and sauteé in about a tablespoon or two of olive oil. After a few minutes, add a cup of rice and brown for a few minutes. Then add a cup of white wine and simmer over medium-high heat until it's all absorbed by the rice. Repeat the same process with four cups of chicken broth, adding the liquid in half-cup intervals.
While the broth is cooking off, cut a half a pound of asparagus along the bias into two inch pieces and sauteé in olive oil with a generous pinch of kosher salt. Once that's ready and the rice has absorbed all the liquid, add the asparagus and some cheese along with some ground pepper.
All done! Took about 40 minutes altogether. Be sure to serve while it's piping hot.