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
In a saucepan, sauté the onion in the oil over medium heat until translucent, about 5 minutes. Add the rice and cook for 1 minute, stirring to coat. Add the wine and reduce until almost dry.
Add the broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper.
After 20 minutes of cooking, the rice should be al dente. Add the asparagus and Parmesan cheese and stir to combine. Adjust the seasoning.
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