from simplyrecipes.com

Servings: 2-4
Prep time: 10 Minutes
Cook time: 30 Minutes
Difficulty: Easy

1 pound asparagus
3 tablespoons plus one teaspoon butter
1/2 cup chopped shallots
1 cup arborio rice
1/2 cup dry white wine
About 3 1/2 cups chicken broth (or vegetable stock for the vegetarian version)
1/2 cup freshly grated Parmesan cheese
Salt and pepper

Prep the asparagus by breaking off and discarding the tough ends, about the last inch or so. Cut the rest into bite sized pieces, about an inch long.
Bring a saucepan with one quart of water to a boil. Blanch the asparagus for 2 minutes (or longer if you like your aparagus a bit softer). Remove asparagus with a slotted spoon and drop into a bowl of iced water. (This stops the asparagus cooking and gives it a nice green color.) Drain aparagus and set aside.

In a 3-4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and stir, cooking for two minutes.

While the shallots are cooking, bring the broth to a simmer in a saucepan.

Add the wine to the rice. Slowly stir allowing the rice to absorb the wine. When the wine is almost completely absorbed, add 1/2 cup of broth to the rice. Continue to stir until broth is almost completely absorbed. Keep adding broth 1/2 cup at a time, stirring until absorbed, until rice is tender but still a bit firm to the bite.

Note: The amount of broth is approximate. You may also use some of the water left from boiling the asparagus instead of the broth. (I use 1 cup of the water and 2 cups of broth).

Gently stir in the cheese, the remaining teaspoon of butter, and the asparagus. Add salt and peper to taste. Serve immediately.

Extrordinarily flavorful.
You really need to use arborio rice for this dish to work. Arborio plumps up and gives the dish a creamy texture you won’t get with other rice. "Arborio" may be the fine print with "Risotto" rice dominating the label, but you should be able to find it a most grocery stores.