Risotto Fragole e Asparagi

http://community.marcatrevigiana.it/festa-fragola-asparago-risotto-asparagi-fragole/

• 1 pound (500 g) Asparagi (asparagus)
• 1/2 a small cipolla (onion), finely sliced
• 1 1/2 cups (300 g) of Short-grained riso (rice) like Arborio 
• 2 tablespoons burro (butter) 
• 1/3 cup dry vino bianco (white wine)
• 1/2 cup grated Parmigiano cheese
• 8 cups of chicken or vegetable broth simmering
• 2 cups of Fragole (Strawberries) cut in little cubes soaked in Balsamic Vinegar
•  BalsamicVinegar
• Sale (salt) and pepe (pepper)
•  un po’ di (a little of) prezzemolo (parsley)

DIRECTIONS

Clean the asparagus .Trim the tips from the stalks and set them aside. Cut the remaining green part of the stalks into one-inch lengths and set them aside too. Put the white ends in along with the broth or bullion.
Sauté the onion in half the butter or the oil.
Next, stir in the rice and sauté, stirring, until the grains have turned translucent, 5-7 minutes.
Stir in the wine, and cook until it has evaporated. Then add the one-inch lengths of green asparagus stem to the rice, and begin stirring in the liquid, a ladle full at a time.
Continue adding broth, one cup at the time. Continue to cook and stir almost constantly. When the rice is almost done, stir in half the reserved tips. Check seasoning and continue cooking the rice till it's al dente, around 20 minutes.
Turn off the heat and stir in the remaining butter , half the grated cheese and strawberries.
Let the risotto stand covered for two minutes, then transfer it to a serving dish and garnish it with the remaining tips and the parsley. Sprinkle the remaining grated cheese over it and serve.