Asparagus Risotto

Ingredients

• • 1 onion, finely chopped
  • 2 tablespoons (30 ml) olive oil
  • 2 cups (500 ml) Arborio rice
  • 1/2 cup (125 ml) white wine
  • 5 cups (1.25 litres) chicken broth, warm
  • 1 bunch asparagus, cut into 1/2-inch (1-cm) pieces and cooked
  • 3/4 cup (180 ml) grated Parmigiano-Reggiano cheese
  • Salt and pepper