| 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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