INGREDIENTS:

• 4 cups vegetable broth (approximately)
• 1 cup onion, diced fine
• 1 bunch asparagus
• 1 tablespoon extra virgin olive oil
• 1 cup Arborio rice
• ½ cup white wine
• ½ teaspoon salt or to taste
• ¼ cup Parmesan cheese, shredded
• Freshly ground black pepper
• 3 ounces chévre cheese

DIRECTIONS:

1. Pour stock in a pan and bring to a boil. Slice the tips of the asparagus into pieces about 3 inches long. Drop into simmering stock to blanch for 3-4 minutes. Use a slotted spoon to remove asparagus and keep warm. Keep stock barley simmering.

2. Thinly slice the remaining stems of the asparagus, discarding the tough base. In a heavy-bottomed pan sauté onion and sliced asparagus stems until soft. Add rice and sauté, stirring to coat with oil. When rice is hot, add wine and cook until dry. Add ladlefuls of hot stock to rice and cook, stirring, until the stock is absorbed before adding more. Start testing the rice for doneness about 15 minutes from when you added the wine. If you run out of stock, finish with water. When rice is just tender but not mushy, remove from heat and stir in Parmesan and goat cheese over low heat just to melt the cheeses. Serve topped with asparagus tips.

SERVES 4