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Preheat oven to 400
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Rinse and dry asparagus
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Remove tough ends by holding one at each end and bend until it naturally breaks
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Line the remaining piece up with the rest of the bunch and cut to the same size
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Toss in olive oil and roast for 8 - 10 minutes
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In a medium saucepan bring chicken stock to a simmer
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In a large heavy saucepot, melt butter over medium heat
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Add onions and cook for about 2 minutes
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Add garlic and cook another minute
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Add rice and stir to coat with the melted butter
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Add wine and continue stirring until almost all of the wine is absorbed, 2 - 3 minutes
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Add 1/2 cup of simmering chicken stock and stir until absorbed
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Continue adding stock and stirring
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1/2 cup at a time, making sure each addition is absorbed before adding the next - about 20 minutes
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Continue until the rice is creamy and tender but still firm and not mushy
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Remove from heat and add Parmesan, stir to combine and melt
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Chop roasted Asparagus into large bite size pieces and gently stir into rice