Recipe

		Asparagus Risotto
		Serving Size - 8
		Prepared By - Phyllis
		Recipe Rating	Printer Friendly Recipe

1 lb. Asparagus cut into 2-inch pieces – blanched

5 C Chicken Broth

2 Tsp Olive Oil

½ C Onion, chopped

1 ½ C Risotto

1/2 C Dry White Wine

3/4 C Parmesan Cheese - Grated

Cook onion in olive oil until translucent. Stir in risotto and cook until lightly browned. Add white wine and cook until evaporated. Add chicken broth, one cup at a time, cooking until evaporated each time. Stir in butter and asparagus. Top with parmesan.