Asparagus Risotto Recipe

Ingredients for Asparagus Risotto

• Fresh Asparagus
• 2 tablespoons margarine
• 1/2 cup finely chopped yellow onion
• Long Grain Rice
• Hot Chicken Broth
• 3/4 cup grated Parmesan cheese
• Salt
• Fresh Ground Pepper

How to Make Asparagus Risotto

1. Snap off the tough ends of 1 pound asparagus. Cut the stems into 1/2-inch pieces. Set aside the tender tips.
2. Melt 2 tablespoons of margarine in a large saucepan or flameproof casserole over medium heat.
3. Add 1/2 cup finely chopped yellow onion and cook for 5 minutes, or until softened and translucent.
4. Add 1 1/2 cups Arborio rice and toast for 1-2 minutes, stirring constantly, until the grains are slightly translucent.
5. Pour in 4 cups hot chicken broth (or vegetable broth for a vegetarian option), stirring constantly. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
6. Add the asparagus stems and cook for 5-7 minutes, or until tender-crisp.
7. Stir in 1/2 cup grated Parmesan cheese, salt, and pepper to taste.
8. Gently stir in the reserved asparagus tips.
9. Remove from heat and let stand, covered, for 5 minutes to allow the risotto to finish cooking and absorb the remaining liquid.
10. Sprinkle with the remaining 1/4 cup grated Parmesan cheese before serving.
11. Diabetic Note: This recipe counts as approximately 2 starchy and 1 1/2 fat choices in a diabetic exchange plan. Adjust serving size to suit your individual dietary needs.