Risotto with Sausage and Asparagus

It is asparagus season and we could not be happier.  This risotto has a fresh Spring taste from the asparagus and fresh basil.

Ingredients:
1/4 teaspoon ground white pepper
3 cups water
2 cups chicken broth
3 tbsp STAR California EVOO
2 sausage links mild or spicy depending on what you like, cut into coins
1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
1/2 cup chopped onion
1 cup uncooked Arborio Rice, or any short grained rice
1/2 teaspoon salt
1 fresh basil sprig chiffonade (stacking the leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons) Click Here to learn more about chiffonade
 
Directions
1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, warm 2 tablespoons STAR California EVOO in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.
2. In same saucepan, cook the onion and the sausage in remaining 1 tablespoon STAR California EVOO. Add rice and stir 2 to 3 minutes. Stir in 1 cup water-broth mixture until absorbed.
3. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, basil, salt and pepper, cook about about 2 to 3 minutes more. Serve immediately.