Spring Asparagus Risotto

I'm always looking for a new risotto recipe, and I found another one in the April 2009 Cooking Light magazine. Aubrey and I both love asparagus, and it was perfect for this risotto dish. This recipe is actually from a chef (Clif Holt) that lives in Birmingham (where I'm from)... so that made it all the more special. I'll definitely be making this again in the future.

Ingredients:
4 cups (1-inch) slices asparagus (about 1 and 1/2 pounds), divided
3 cups fat free, less-sodium chicken broth, divided
1 and 1/2 cups water
1 Tablespoon butter
2 cups chopped onion (about 1 large)
2 cups uncooked Arborio rice or other medium-grain rice
1/2 cup dry white wine
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 and 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.

Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.

Yield: 8 servings (serving size: 1 and 1/4 cups risotto and 1 and 1/2 teaspoons cheese.

Nutritional Info: 283 calories; 7.7g fat; 10.5g protein; 44g carbs; 4.1g fiber; 23mg cholesterol; 2.2mg iron; 634mg sodium; 144mg calcium