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Risotto con Asparagi (Risotto with Asparagus)

One should never assume anything.   I must admit, I hadn't been on blogger in a while.   I thought for sure I had covered everything over the years, but apparently I may be losing my mind.  Nothing new here.  This is so simple,  I probably thought you would by now know how and just could not bare another person reciting a recipe that's all been done before.   Not true.  The truth is today's cooks are the ones who have lost their minds.  They are making simple food complicated.  No reason for that.   I am here to set the record straight. Welcome back everyone!     Buon Appetito!

Serves 2-4 depending on your pasta plates.
One cup risotto rice Aborio/ rinsed.
3-4 cups vegetable broth (include the water you cooked your asparagus in)
2 teaspoons of salt (for the rice)
1 teaspoon of salt for your asparagus
1 teaspoon of pepper
One white onion chopped (about 1/2 cup)
One clove garlic minced.
2 tablespoons olive oil
2 tablespoons butter
1/2 cup white wine.
a handful of parsley

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