This asparagus risotto is SO creamy you'd swear it has to include cream in the recipe! Oh no it doesn't! The creaminess comes from the rice and the process of stirring the rice. Add fresh asparagus ( purple, green and/or white) and freshly grated Parmesan cheese and you've got one tasty Italian meal.
* To trim/peel asparagus Use a sharp knife to cut off the tough ends of stalks.For thick stalks of asparagus, use a vegetable peeler to remove the outer layer from the bottom half of the spear. For thin stalks of asparagus no peeling is necessary. Cut off tips (about 1 inch) and slice remaining stalk into 1/4-1/2 inch pieces.