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.
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 :)