As made many times before - with a few changes to what I usually do but nothing major. We love asparagus, and it is always so very good as a risotto! This time I used Tarragon as my herb accent, chopped up some asparagus teeny tiny to saute with the onion, as well as using a homemade asparagus stock, and I didn't roast the asparagus this time either.
Served with biscuits from Yellow Rose Recipes and a green Salad. Yay for spring!