ROSEMARY ASPARAGUS RISOTTO

     Do you open the oven a millions times when you're baking cupcakes? Or try the pasta over and over to see if its perfectly al dente? Then making risotto is for you!. All the cook books cautions to be patient while making risotto, but this is the perfect dish for anyone who can't leave what they are cooking alone. I always thought risotto was a complicated dish, buts its so easy and really fast, plus I can hover over it the entire time, which my squirrel brain wants to do.

ROSEMARY ASPARAGUS RISOTTO

3 C. vegetable or chicken broth

1 C. Italian arborio rice

1-2 shallots chopped

bunch of asparagus

few sprigs of fresh rosemary

4 TBSP of butter

some olive oil

1/4 C. grated cheese

In a sauce pot simmer the vegetable broth. Sautee shallots and rosemary in 2 TBSP butter and a little olive oil in a heavy pot. Add the asparagus and cover the pot to allow it to steam for a few minutes. Add the risotto and sautee for a few minutes. Season with salt and pepper. In 1/4 C. increments add the simmering broth to the risotto, stirring constantly, until all the broth is absorbed before each new addition. This should take about 20 minutes. With the last broth addition add the cheese and the rest of the butter. Season with salt and pepper to taste.