blanch 1/2 lb asparagus, set tips aside
puree with 2TB butter and 2TB pesto
saute (1) onion and (3) diced garlic cloves
add 1C of arborio rice
add 1/2C white wine and reduce
slowly add 4C chicken stock, one cup at a time and cook until the liquid is gone
stir in butter
serve with asparagus tips and romano
(sorry for the fuzzy picture - I really need a better system)
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