Cheesy Herb Risotto

Bring chicken broth to a boil. Lower heat and keep broth at a low simmer while cooking risotto.

Melt butter in a large saucepan over medium heat. Add onion, cook and stir for 3-5 minutes or until onion is softened. Add rice, cook and stir 2-3 minutes or until rice is coated.

Add 1/2 cup broth (broth that is currently simmering). Cook and stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring frequently, until broth is absorbed.

Stir in asparagus and sun-dried tomatoes about 5 minutes before end of cooking time (Total cooking time should be about 20 to 30 minutes, and some broth may be left over. Rice should be tender but firm with a creamy consistency).

Remove from heat and stir in cheeses, salt and pepper to taste. And basil, if desired. Serve immediately.