I think the standard method used to decide where to trim asparagus wastes too much. For a quick tutorial on how I prep asparagus, check out my Preparing Asparagus post.
It will likely take more than 4 cups of broth to cook the rice. If you don’t have more broth, just use plain water. I do that very frequently. Except for the initial addition of wine, all liquid added to the risotto should be simmering. As I’m getting near the end of the broth, I always put a couple of cups of water on to boil so that I have simmering water to add if needed.
Although the broth used for risotto should be flavorful, it should not be overly concentrated. The flavor of the asparagus should come through and not be muddled because the broth tastes assertively like chicken or herbs. Because you will be cooking down a fair amount of broth, it is best that it not be salted otherwise you run the risk of the risotto being too salty.
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