Asparagus Risotto

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 lb fresh asparagus
• 1 tablespoon margarine or 1 tablespoon butter
• 1 small onion, chopped
• 1 cup uncooked long grain rice
• 2 1/2 cups hot chicken broth
• 2 tablespoons grated parmesan cheese
• salt
• fresh ground pepper

Recipe

• 1 wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside.
• 2 melt margarine in a saucepan or flame proof casserole.
• 3 add asparagus pieces and onion, stir, cook 5 minutes until onion is transparent and soft.
• 4 stir in rice and chicken broth, bring to a boil, cover, simmer 10 minutes.
• 5 add asparagus tips, simmer 5 minutes longer.
• 6 stir in 1 tablespoon parmesan cheese, and salt and pepper to taste.
• 7 let stand, covered, 5 minutes.
• 8 sprinkle with remaining parmesan.
• 9 diabetic- 2 starchy and 1/2 fat choices.