Asparagus Risotto

3 cups 99% fat free chicken broth
3 cups water
1/2 Tbsp olive oil
1 medium onion, chopped
1/4 cup shredded carrot
2 Tbsp minced garlic
1/4 cup dry white wine
12 oz uncooked Arborio or other short-grain rice
1/2 tsp sea salt
1 box (9 oz) frozen organic asparagus cuts, thawed
1/3 cup reduced fat parmesan cheese

In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.

Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook and stir onion, carrot and garlic in oil 2 to 3 minutes or until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed, stirring frequently.

When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).

Remove skillet from heat. Stir in cheese. Serve immediately.




Number of Servings: 6

Recipe submitted by SparkPeople user SLJGEMINI75.