INGREDIENTS

INSTRUCTIONS

Remove any tough portions from each leaf of lettuce. Wash and dry the
leaves thoroughly, and shred them with a knife. Heat 2 tablespoons
butter in a small skillet over low heat. Add the reserved asparagus
tips and saute for 1 minute until bright green, remove from the pan
and set aside. Add the lettuce and cook while stirring for about 1
minute, until the leaves are wilted. Turn off the heat and set aside.
Heat the butter and oil in Tamaras Risotto Pot* over a moderate heat.
Add the onion and garlic and saute for 1 to 2 minutes, until the
onion begins to soften, being careful not to brown it. Add the rice
to the onion mixture and stir for 1 minute, making sure all the
grains are well coated. Add the wine and stir until it is completely
absorbed. Begin to add the simmering stock, 1/2 cup at a time,
stirring frequently. Wait until each addition is almost completely
absorbed before adding the next 1/2 cup, reserving about 1/4 cup to
add at the end. Stir frequently to prevent sticking.
When 1/2 the stock has been absorbed, add the lengths of asparagus and
continue to cook the risotto using the remaining stock.
When the rice is tender but still firm, add the reserved stock and the
lettuce mixture, cream, pars-ley, and Parmesan and stir vigorously to
combine with the rice. Sprinkle the reserved asparagus tips over the
top and serve immediately.
Converted by MC_Buster.
Per serving: 1558 Calories (kcal); 32g Total Fat; (19% calories from
fat); 46g Protein; 248g Carbohydrate; 51mg Cholesterol; 824mg Sodium
Food Exchanges: 14 Grain(Starch); 2 1/2 Lean Meat; 4 1/2 Vegetable; 0
Fruit; 4 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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