Nan's Asparagus Risotto

1 1/4 pounds asparagus
2 cups low fat, low salt chicken broth
2 tblspn olive oil
1 chopped white onion
1 1/2 cups arborio rice (risotto)
1/4 cup freshly grated Parmessan cheese
2 tblspn butter

Add'l parmessan cheese for topping

Makes 6 servings. Bring 5 cups of water to a boil in large saucepan. Add asparagus and cook until crisp but tender, about 4 minutes. Save the water but using tongs, transfer asparagus to a bowl of ice water. Cool and drain. Cut off tips and set aside.

Cut asparagus stalks into 1/2 inch thick round pieces.

Using 3 1/2 cups of water from cooking asparagus, add chicken broth and heat until simmer.

In large saucepan over medium heat saute onions in olive oil until translucent, about 5 minutes. Add rice and stir 2 minutes. Add 3/4 cup of hot water/soup liquid, stirring often until liquid is absorbed into rice. Add asparagus rounds only and stir. Continue adding liquid, 3/4 cup at a time until each time it is fully absorbed into rice, stirring often. Takes about 20 minutes.

Mix in reserved asparagus tips, 1/4 cup of grated cheese and butter into rice. Season with salt and pepper. Served topped with grated parmessan.


Number of Servings: 6

Recipe submitted by SparkPeople user NANNON4.