Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Fresh asparagus |
2 pounds | Sweet onions; (cut in half), |
\N \N | ; thinly sliced |
2 \N | 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.