Asparagus and brown-rice risotto

Instructions

• Soak rice in cold water overnight. Drain well. It should measure about 1 1/3 cups.

• Combine broth with 3 cups water in a large saucepan. Cover and bring to a boil. Then reduce heat to low to keep warm.

• Melt butter in a medium saucepan over medium. Add onion and cook, stirring frequently, until onion is soft but not browned, 3 to 4 min. Add rice and stir until glossy, about 1 min. Add wine and stir until rice has absorbed all of the liquid, 8 to 9 min. Add 1/2 cup broth mixture. Stir often until rice has absorbed most of the liquid, 6 to 9 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium-low and low so mixture is just simmering. Stir often until rice is tender to the bite. Stir in asparagus and cook until tender-crisp, about 4 min. The entire stirring and cooking process will take about 50 to 55 min. Risotto should be slightly saucy but not soupy. Remove from heat. Stir in cheese. Serve immediately.