This is incredibly delicious–and easy!

4 c vegetable or chicken broth
2 T olive oil
4 green onions, minced
1 c Arborio rice
1 bunch asparagus, trimmed and cut into 1″ pieces
freshly ground pepper, to taste
6 ounces Brie cheese, cubed
salt, to taste, optional

1. Bring the broth to a simmer in a saucepan. Turn the heat to low and keep at a bare simmer.

2. Heat the oil in a large skillet over medium heat. Add the green onions and rice and cook for 5 minutes, or until the rice is golden brown. Begin adding the broth, 1/2 cup at a time, and cook, stirring more or less constantly, until broth is absorbed. Keep adding broth, in 1/2 c increments, for about 20 minutes, until the risotto begins to get creamy. Just before adding the last amount of broth, add the asparagus and pepper.

3. Take off the heat and immediately add the cubed Brie, stirring to blend and melt. Taste for seasoning and add salt, if you like.