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1
On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
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2
At the same time, bring broth to a simmer in a separate pot.
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3
Add onion and stir; saute for 2 minutes.
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4
Add chopped rosemary, Italian parsley, and pine nuts.
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5
Saute for 3 more minutes.
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6
Add garlic and rice and saute for 1 more minute.
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7
Be sure not to let the garlic brown.
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8
Add the wine and cook until absorbed, about 30 seconds.
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9
Add 3/4 of the simmering broth and stir.
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10
Watch over rice carefully.
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11
When most liquid has been absorbed, add the rest of the broth.
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12
Simmer the rice for 10 minutes, stirring frequently.
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13
(NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
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14
Cut off asparagus tips.
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15
Chop remaining asparagus stalks into bite sized pieces.
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16
Add 1/2 of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
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17
Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
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18
Add 1/2 cup parmesan cheese and cream and stir.
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19
When blended, remove from heat.
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20
Serve with salt, pepper and additional Parmesan to taste.
