Asparagus Risotto

A green forest of asparagus tips rooted in a cheezy, creamy risotto. Serve as a side dish with poultry or fish.

-2 pounds asparagus
-4 cups chicken stock
-4 tablespoons olive oil
-1 onion, finely chopped
-1 and 2/3 cups risotto rice
-3 oz. grated parmesan cheese
-3 tablespoons heavy cream

Wash asparagus and remove woody ends. Separate the tips from the stems.
Cook the asparagus stems in boiling water for about 8 minutes. Drain, and place in a blender or food processor with the chicken stock. Remove when thoroughly blended, then put in a saucepan, bring to a boil, and maintain at a low simmer.
Cook the asparagus tips in boiling water for one minute, drain, and rinse in cold water.
Heat the olive oil in a wide, heavy-bottomed saucepan. Add the onion and cook until softened, but not browned. Add the rice and reduce heat to low. Stir briefly, then add a ladleful of the stock. Cook over medium heat, stir continuously. When the stock has been absorbed, stir in another ladleful. Continue this process for about 20 minutes, until all stock has been added.
Add the parmesan and cream, and gently stir. Season with salt and pepper. Poke the asparagus tips into the risotto. Serves four.