Fancy! Asparagus Risotto

So, I found a recipe for Asparagus Risotto in Food Network Magazine. I'm not the type of person to tear recipes out of magazines, but I recently had some good butternut squash risotto at Cafe Deluxe that put me in a risotto mood.  I already had asparagus in the fridge, so I went out and got a box or arborio rice.   I knew what arborio rice was because I used it once last year to make the world's worst rice pudding.  I may not be eating well, but at least I'm learning. Anyway, the risotto was interesting.  You basically make a broth—asparagus broth in this case—and slowly add it to the rice, stirring constantly.  It's just a lot of stirring. Other ingredients include asparagus (obviously), white wine, lemon juice and zest, butter, parmesan cheese, and thyme.  It turned out pretty good, actually.  The butter was relatively minimal, and I thought it tasted fattier than it actually was.  The only bad thing about this was eating it leftover the next day.  It just got sort of sticky.  So, of course, this was the last taste I had, deeming it a throwaway recipe.  Oh well!  At least I got the idea of risotto, and I don't think I'll be afraid to try a different one in the future.