Randazzo's had white asparagus on their discounted shelf yesterday, so I am going to give this recipe a try. I found it on Rachael Ray's Blog.

Risotto with Roasted Asparagus

1 bunch asparagus ( I look for the thinnest stalks I can find)

4 tbsp. extra virgin olive oil, divided

1 tsp. salt

1/2 tsp. pepper

1 cup yellow onion, small dice

1 1/3 c. Arborio rice

1/2 c. dry white wine (I use Pinot Grigio)

4 c. chicken stock

4 tbsp. unsalted butter

1 c. grated parmesan cheese

Chopped parsley and grated parmesan for garnish (optional)

Preheat the oven to 375 degrees.

Cut off the tough bottom portion of the asparagus, place on a rimmed baking sheet, toss with 2 tbsp. olive oil and the salt and pepper. Spread out flat on the sheet pan and roast for 20 to 30 minutes depending on the thickness of the stalks until the asparagus is tender and slightly browned remove from the oven and let cool.

In a 2 qt. sauce pan, heat the chicken stock until just warm. Do not boil.

In a large skillet or 4 qt. saucier, heat the remaining olive oil on medium, add the onions and stir until the onions become clear. Add the rice and stir to coat, heat through until the outer coating of the rice gets clear and then add the wine. Stir the rice until most of the wine has been absorbed. Add 1 c. of warmed stock to the pan and continue stirring until most has been absorbed. Continue adding stock, 1/2 c. at a time until the rice becomes tender and creamy. You may not use all of the stock. That’s okay as long as the rice is done. Chop the asparagus into 1 inch pieces and add to the risotto, add the butter and finally, stir in to the parmesan cheese. Serve in warmed bowls. Add the chopped parsley and more parmesan to taste.