Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Aspargus, trimmed & cut into 2\" lenghts |
| 5 cups | Chicken broth, canned, low salt, undiluted |
| 2 tablespoons | Olive oil |
| ½ cup | Onion, chopped |
| 1½ cup | Rice, Arborio or medium grained white |
| ½ cup | White wine, dry |
| 6 tablespoons | Butter or margarine |
| ¾ cup | Parmesan cheese, freshly grated |
Blanch asparagus in a large pot of boiling salted water for 2 minutes.
Drain and rinse under cold water, and then drain well.
Bring chicken broth to a simmer in small saucepan.Reduce heat to low and keep hot. Heat olive oil in a large saucepan over medium heat, add chopped onion and saute until tranlucent, about 4 minutes. Add rice and cook for 3 minutes stirring occasionally. Add wine and cook, stirring constantly, until liquid evaporates; about 2 minutes.
Add 1 cup chicken broth to the rice mixture and stir until liquid evaporates. Continue cooking until rice is tender, but still firm in center and mixture is creamy; adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.
Add asparagus pieces and stir until heated through, about 2 minutes.
Remove from heat and add 6 Tbsp butter and stir to blend in. Stir in Parmesan cheese, season to taste with salt & pepper.
From: Bon Appetit, May 1995, The Mediterranean, 'A Delicious Voyage of Discovery' Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95