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Risotto with Asparagus

Source: Eating Well by Burt Wolf
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Makes 6 servings
2 tablespoons olive oil
2 cups arborio rice, or short- or medium-grain rice, rinsed and drained
7 to 8 cups chicken broth, simmering
2 cups chopped fresh asparagus
1/4 cup grated Parmesan cheese
In a large saucepan or stockpot, heat the olive oil over medium heat. Add the rice and stir to coat with the oil. Cook for 2 minutes, until the rice is opaque. Add the simmering chicken broth about 1/2 cup at a time. Simmer and stir constantly and let the rice absorb the broth before adding more.

When about half the broth has been added (12 to 15 minutes), add the asparagus and stir. Continue adding broth. When the rice is soft, about 20 to 30 minutes since you started adding the broth, it is ready to serve.

Stir in the Parmesan cheese and serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 King of Spears: Asparagus
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 384
Fat. Total: 6g
Fiber: 2g
Carbohydrates, Total: 62g
Sodium: 277mg
% Cal. from Fat: 14%
Cholesterol: 3mg
Protein: 15g
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