Onion risotto

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.

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