Asparagus Risotto

Ingredients

• 2 Tbs. olive oil
• 1 small yellow onion, coarsely chopped
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 cups (14 oz./440 g) Arborio rice
• 1 can (15 oz./475 g) asparagus
• 6 cups (48 fl. oz./1.5 l) hot chicken or vegetable broth
• Tips from 8 fresh asparagus stalks (optional)
• Kosher salt and freshly ground pepper
• 1 Tbs. butter (optional)
• 1 Tbs. extra-virgin olive oil
• 1/3 cup (2 oz./60 g) finely grated Parmesan cheese

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