-
1
Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
-
2
Heat olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan.
-
3
Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes.
-
4
Do not brown.
-
5
Stir in rice and garlic and stir until the grains separate and begin to crackle.
-
6
Add wine and stir until it is no longer visible in the pan.
-
7
Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time.
-
8
The stock should just cover rice and should be bubbling, not too slowly but not too quickly.
-
9
Cook, stirring often, until it is just about absorbed.
-
10
Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry.
-
11
You do not have to stir continually, but stir often.
-
12
After 10 minutes, add asparagus and continue to stir and add stock for another 10 to 15 minutes, until rice is cooked through but still al dente.
-
13
Add another ladleful of stock to the rice.
-
14
Stir in pesto and additional cheese and remove from heat.
-
15
Taste and adjust seasoning.
-
16
Mix should be creamy (add more stock if it isnt).
-
17
Serve right away in wide soup bowls or on plates, spreading risotto in a thin layer rather than a mound.
