Made with our Calivines Sauvignon Blanc
- Place asparagus pieces on baking sheet, drizzle with Lodi Olive Oil Miller's Blend to coat. Place in 425ºF oven for 5-10 minutes until tender.
- Bring chicken broth to a simmer in a saucepan. Reduce heat to low and keep broth hot. Heat Lodi Olive Oil Miller's Blend in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add Calivines Sauvignon Blanc and cook until liquid evaporates.
- Continue cooking until rice is tender but still slightly firm in center. Add chicken broth 1 cup at a time and stirring frequently, about 20 minutes. Add roasted asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
- Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.