Bob's Pepperoni Risotto

This is a great risotto for summer time, it is slightly spicy with a firm texture that goes great with a good cabernet. Bob was nice enough to train me up on this recipe over the 4th of July and it is a new favorite of mine. The other thing that makes this great (for me anyway) is that I have only cooked it on the barbeque grill.

1 cup of diced pepperoni, casings removed
1 cup of 1 inch pieces of asparagus.
2/3 cup chopped onion
1/3 cup chopped shallot
2 large garlic cloves, chopped
1 cup arborio rice
4 to 5 cups canned low-salt chicken broth
1 cup grated Parmesan cheese
1/3 cup chopped fresh Italian parsley

Bring broth to simmer in large saucepan. Cover and keep warm over low heat. Sauté pepperoni, onion and garlic in heavy large saucepan over medium heat until onion is tender, about 8 minutes. The pepperoni should have enough fat to keep the onion from sticking, but if it doesn't add a little olive oil. Add rice and stir 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding the next, about 20 minutes total. As you are cooking the rice taste it every few minutes to determine if it is done. When almost done, stop adding broth, add the asparagus cover and cook until slightly rice is slightly over done (three to four more minutes). This gives the rice a more firm, almost crispy texture. Mix in 1/4 cup cheese and 1/4 cup parsley. Season with salt and pepper.Transfer risotto to large bowl. Sprinkle with remaining parsley. Pass remaining 1 cup cheese separately.