Risotto with Sausage and Asparagus

2 1/2 to 2 3/4 C. chicken broth
2 tsp. olive oil
3/4 C. Arborio rice
1/3 C. white wine, or chicken broth
6 oz. fully cooked Italian-flavored chicken sausage, sliced (1/4 inch)
1 lb. asparagus, sliced (1 inch) (2 C.)
1 C. halved cherry or grape tomatoes
1/3 C. grated Parmesan cheese
1/4 C. thinly sliced fresh basil
1/4 tsp. pepper

Bring broth to a simmer over medium heat.  Reduce heat to low; keep broth at a simmer.

Heat oil in large skillet over medium heat until hot.  Cook and stir rice 1 minute.  Add wine (or broth); cook and stir 1 minute or until liquid is absorbed.  Add 1/2 cup of the broth; cook until broth is absorbed, stirring frequently.  Repeat twice, adding 1/2 cup broth at a time.  (This process will take about 15 minutes.)

Stir in sausage, asparagus and 1/2 cup of the broth; cook until broth is absorbed, stirring frequently.  Add 1/2 C. of the broth; cook until asparagus is tender, rice is tender with a slight firmness to the center and mixture is creamy, stirring frequently and adding remaining broth if needed.

Stir in tomatoes; cook until heated through.  Stir in cheese, basil, and pepper.

This was my first attempt at making risotto.  It was a little intimidating.  But it wasn't nearly as complicated as I expected.  It was delicious!  I doubled this and it made a meal.

Sorry I forgot to take a picture!