Risotto With Asparagus And Pine Nuts - cooking recipe

Ingredients

1 lb. fresh asparagus spears
1 shallot, minced
2 Tbsp. butter, melted
1 c. plus 2 Tbsp. uncooked long grain rice
1/2 c. Chablis or other dry white wine
3 to 3 1/2 c. canned diluted chicken broth
3/4 c. whipping cream
1/4 c. plus 2 Tbsp. grated Parmesan
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. pine nuts, toasted

Preparation

Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut off asparagus tips; set aside.
Thinly slice stems; set aside.
Saute shallot in butter in a large skillet over medium heat until tender; add rice. Stir in wine; cook, stirring constantly until liquid cooks down.