Name: Onion Risotto
Ingredients: 1 lb Fresh asparagus; 2 lb Sweet onions; (cut in half),; ; thinly sliced; 2 Garlic cloves; pressed; 2 ts Salt; 2 tb Olive oil; 1 pk Arborio rice; (16-ounce); 8 c Warm vegetable broth; 1 c Dry white wine; 1/2 c Shredded Parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Dutch	Veg08	6	servings

INGREDIENTS

1	lb	Fresh asparagus
2	lb	Sweet onions; (cut in half),
		; thinly sliced
2		Garlic cloves; pressed
2	ts	Salt
2	tb	Olive oil
1	pk	Arborio rice; (16-ounce)
8	c	Warm vegetable broth
1	c	Dry white wine
1/2	c	Shredded Parmesan cheese

INSTRUCTIONS

_ SNAP off tough ends of asparagus; cut into 2-inch pieces. Set aside. _
SAUTE onion, garlic, and salt in hot oil in a Dutch oven until tender Add
rice; cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1
cup broth. Cook, stirring often, until liquid is absorbed. _ REPEAT
procedure with remaining broth, 1 cup at a time. (Cooking time is about 30
minutes.) Add asparagus and wine; cook, stirring gently, until liquid is
absorbed. Stir in cheese; serve immediately.
Recipe by: adapted from Southern Living, April, 1999
Converted by MM_Buster v2.0l.

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