Risotto with Asparagus and Fennel (Vegetarian)
| Yield: | 1 Servings |
| Categories: |
| 1/2 | lb | Asparagus, rough ends removed |
| 2 | md | Bulbs fennel, with stalks trimmed, and set aside |
| 4 | tb | Olive oil |
| 1 | md | Spanish onion, in 1/8" dice |
| 1 1/2 | c | Rice, Vialone Nano or Arborio |
| 4 | tb | Butter |
| 3/4 | c | Parmigiano-Reggiano, grated |
| 1 | bn | Italian parsley, finely chopped |
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