INGREDIENTS
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4 cups chicken or vegetable stock
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1 bunch asparagus, trimmed
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1 tbsp. olive oil
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1 medium onion, finely diced
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1 cup arborio rice
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½ cup white wine
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1 large pinch of good quality saffron
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⅛ cup Italian parsley, chopped fine for garnish
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shaved Parmesan (optional) for garnish