Asparagus and Sun-Dried Cherry Risotto

INGREDIENTS

• 1 bunch of asparagus
• 3 tablespoons olive oil or butter, divided
• 2 cups arborio (risotto) rice
• 2 shallots, sliced thin
• 6-7 cups vegetable broth
• 1/3 cup sun-dried cherries
• 2 cups cooked chicken (optional)
• 4 thin slices of proscuitto, diced (optional)
• 3/4 cup Parmesan
• 1/4 cup white wine
• butter
• salt and pepper to taste