Name: Asparagus Risotto
Yield: 6 Servings
Ingredients: 1 1/2 pounds asparagus; 5 cups (about) canned low-salt chicken broth; 1 cup water; 1 tablespoon butter; 1 large onion, chopped; 2 cups arborio rice or medium-grain white rice; 1/2 cup dry white wine; 2 teaspoons chopped fresh rosemary; 1 cup freshly grated Parmesan cheese; 1/4 cup whipping cream; Fresh rosemary sprigs (optional)

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