Sun-Dried Tomato and Asparagus Risotto

Sun Dried Tomato and Asparagus:

2 TB sun dried tomatoes

1 cup of 1 inch cut pieces of asparagus

1 tsp shallots chopped

olive oil

In a pan, saute all together until cooked through.  About 5 - 10 minutes.  I like the asparagus to be a little crunchy still.

Risotto:

1 cup arborio rice

2 cups chicken broth

1 cup dry white wine

1 small shallot finely chopped

2 cloves garlic minced

thyme

salt and pepper

1 Tb butter

1 - 2 Tb olive oil

1/2 cup Parmesan cheese

In pot heat butter, oil, shallot, garlic, thyme salt and pepper.

Add rice,  heat through about 3 minutes over medium heat.

Add 1 cup of chicken broth.  Stir often.  

Add  next cup of broth once the liquid is soaked up in risotto.

Keep stirring!

Add 1 cup white wine.

Once all liquid is about all absorbed, add cheese.

Add sun dried tomato and asparagus, mix well, ENJOY :)