To make this a vegetarian dish, just substitute vegetable stock for the chicken stock.
Source: Spring Asparagus Risotto, Cooking Light, April 2009
4 cups (1-inch) slices asparagus (about 1 ½ pounds), divided
3 cups fat-free, less-sodium chicken broth, divided
1 ½ cups water
1 tablespoon butter
2 cups chopped onion (about 1 large)
2 cups uncooked Arborio rice or other medium-grain rice
½ cup dry white wine
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
¼ cup heavy whipping cream
1 teaspoon salt
½ teaspoon freshly ground black pepper
Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 ½ cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add ½ cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.
Stir in ¾ cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining ¼ cup cheese.