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1
Trim rough ends from asparagus; discard.
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2
Cut off asparagus tips and reserve.
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3
Cut stalks into 3/4 inch-long pieces.
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4
Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
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5
Puree mixture until smooth.
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6
Set aside.
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7
Melt butter in heavy large saucepan over medium heat.
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8
Add onion and saute until tender, about 8 minutes.
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9
Add rice and stir 1 minute.
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10
Add wine and cook until absorbed, stirring often, about 2 minutes.
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11
Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
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12
Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
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13
Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
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14
Add reserved asparagus puree and stir until absorbed, about 3 minutes.
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15
Stir in 1/2 cup Parmesan and cream.
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16
Season to taste with salt and pepper.
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17
Transfer risotto to bowl.
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18
Garnish with rosemary sprigs, if desired.
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19
Serve, passing remaining Parmesan separately.
