Risotto with Asparagus

In a large saucepan or stockpot, heat the olive oil over medium heat. Add the rice and stir to coat with the oil. Cook for 2 minutes, until the rice is opaque. Add the simmering chicken broth about 1/2 cup at a time. Simmer and stir constantly and let the rice absorb the broth before adding more.

When about half the broth has been added (12 to 15 minutes), add the asparagus and stir. Continue adding broth. When the rice is soft, about 20 to 30 minutes since you started adding the broth, it is ready to serve.

Stir in the Parmesan cheese and serve immediately.