Asparagus Risotto

In a large saucepan, heat the water and broth until it comes to a simmer. Reduce the heat to low and keep warm.

Meanwhile, in a separate Dutch oven or heavy saucepan, melt 2 tablespoons of butter over medium heat. Add the asparagus and cook until tender-crisp; make certain not to overcook the asparagus.

Remove the asparagus, and set aside. In the same saucepan, saute the onion in the remaining tablespoon of butter until clear. Add the rice and stir together for a few minutes. Go ahead and add the wine, and continue to stir until absorbed.

Now the fun part begins. Crank up the heat to medium-high, and stir in one cup of the broth mixture. Cook the rice uncovered, stirring frequently, until the liquid is absorbed. Continue stirring and adding the broth one cup at a time, allowing each cup to be absorbed before adding the next cup. Continue this process until the mixture is creamy and full of deliciousness, about 25 minutes.

At this point, stir in the asparagus, cream, grated cheese, and salt and pepper to taste. Stir until the mixture is creamy and well-combined.