Grilled Onion and Asparagus Risotto (Sandra)

1 lg red onion sliced into rounds
1 lb asparagus
2 Tbsp balsamic vinegar
4 Tbsp olive oil
salt & pepper
4 shallots, finely chopped
1 c arborio rice
1/4 c med dry white wine
4 c hot chicken stock
1 Tbsp chopped fresh thyme
1 c shredded aged white cheddar

Preheat grill to med-high. Toss together onion, asparagus, vinegar, 2 Tbsp olive oil, salt & pepper. Place in a grill basket and grill 15 min. Remove from grill and coarsely chop.To prepare risotto, in a large saucepan heat remaining 2 Tbsp oil. Add the shallots and cook for 30seconds. Stir in the rice and cook 1 min, stirring constantly. Stir in the wine and reduce liquid by half. Add 1/2 c stock, stirring constantly,and waiting until most of the liquid is absorbed before adding more stock. Continue this, until rice is tender but slightly resistant to the bite (15-20min). Stir in the onions, asparagus, thyme and cheddar cheese. Season with salt & pepper. Serves 4.