All the recipes that I find need a 1/2 cup of white wine. Do you need to put it in, I really don't want to open a bottle for a 1/2 cup.
You can substitute 1 T lemon juice + 1/4 c water for the wine.
Here's the recipe I made. It was creamy and yummy. I tried a couple pics on my camera; now if only I could find the usb connection for the camera I'd be set. Anyway, here's the recipe and I highly recommend it. I did end up using 1/2 c of the asparagus cooking water for my last addition of liquid:
Asparagus Risotto Recipe
Simply Recipes <--- love this blog & always have great success with her stuff
1 pound asparagus
3 Tbsp plus 1 teaspoon butter
1/2 cup chopped shallots
1 cup arborio rice
1/2 cup dry white wine
About 3 1/2 cups chicken stock, could also substitute some of the asparagus cooking water for stock*
1/2 cup freshly grated Parmesan cheese
Salt and pepper
Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.
In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
While the shallots are cooking, bring the stock to a simmer in a saucepan.
Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat. Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.
Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.