Shelly's Recipe

CHEESY HERBED RISOTTO

Category: Rice/Risotto

6 cups chicken broth
1 1/2 tbsp butter
1 medium onion, chopped
2 cups Arborio rice
1 (10 oz) box frozen asparagus cuts, thawed
1/2 cup chopped sun-dried tomatoes
1 cup grated Asiago cheese
1/2 cup grated Italian blend seasoned cheese
Salt and pepper, to taste
1/4 cup julienned fresh basil

Bring broth to boil. Lower heat and simmer while cooking risotto. Melt butter in a large saucepan. Add onion; cook and stir until softened. Add rice; cook and stir until rice is coated. Add 1/2 cup broth; cook and stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring frequently, until broth is absorbed. Stir in asparagus and tomatoes about the last 5 minutes of cooking time. Remove from heat; stir in remaining ingredients. Serve immediately. Substitute 1/4 cup mozzarella and smoked provolone cheese for the cheeses, add 1 small garlic clove, minced, 1/2 tsp dried oregano and 1/2 tsp dried basil to saucepan with the onion at the beginning of the recipe.