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