astray recipes: Onion risotto

Categories: Veg08
Yield: 6 servings

Measure	Ingredient
1 pounds	Fresh asparagus
2 pounds	Sweet onions; (cut in half),
	; thinly sliced
2	Garlic cloves; pressed
2 teaspoons	Salt
2 tablespoons	Olive oil
1 pack	Arborio rice; (16-ounce)
8 cups	Warm vegetable broth
1 cup	Dry white wine
½ cup	Shredded Parmesan cheese

_ SNAP off tough ends of asparagus; cut into 2-inch pieces. Set aside. _ SAUTE onion, garlic, and salt in hot oil in a Dutch oven until tender Add rice; cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup broth. Cook, stirring often, until liquid is absorbed. _ REPEAT procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes.) Add asparagus and wine; cook, stirring gently, until liquid is absorbed. Stir in cheese; serve immediately.

Recipe by: adapted from Southern Living, April, 1999 Converted by MM_Buster v2.0l.

onion risotto