Risotto and Asparagus

3 c. Gourmet House® Rice-Italian Arborio Rice, uncooked
7 1/2 c. chicken broth
1 lb. asparagus, trimmed and cut into 2-inch pieces
1/2 c. onion, finely chopped
2 cloves garlic, finely chopped
1 c. dry white wine
1/4 c. grated Parmesan cheese
1 Tbs. butter
Coarse salt & fresh ground pepper, to taste
1/4 c. olive oil
Steam asparagus until crisp-tender. Drain and set aside. In a large skillet, bring broth to a boil. Reduce heat; cover and simmer. In a large heavy skillet sauté onions and garlic in olive oil over medium heat until tender. Add rice and stir well; cook 3 minutes longer. Add wine and cook until absorbed. Stir in 1 c. simmering broth. Cook until broth is almost completely absorbed, stirring frequently, and then add another cup of simmering broth. Repeat until only about 1/4 c. of broth remains (discarding remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy. Add asparagus; heat through. Remove from heat; add the Parmesan cheese, butter, salt and pepper. Serve immediately. (Serves: 6-8)