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Parmesan Risotto

List of Ingredients

4 cups canned diluted chicken broth
1 cup Chablis or other dry white wine
1/2 pound fresh asparagus, chopped
1 medium onion, chopped
1 large garlic, minced
3 tablespoons butter or margarine
1-1/2 cups Arborio rice, uncooked
1 (4-ounce) jar sliced pimiento, drained
1/2 cup grated Parmesan cheese
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt



Recipe

1. Bring broth and wine to a boil in a saucepan. Add asparagus; cook 5 minutes. Remove asparagus with a slotted spoon. Keep broth warm.

2. Sauté onion and garlic in butter in a large skillet until tender. Add rice; sauté 4 minutes. Add 1 cup broth; bring to a boil, reduce heat, and simmer 6 minutes or until liquid is absorbed, stirring constantly. Continue adding broth, 1/2 cup at a time, stirring each time until liquid is absorbed and rice is creamy (about 40 minutes).

3. Add asparagus, pimiento, cheese, pepper and salt; toss well. Serve immediately.

From Time-Life Books, “Creative Everyday Cooking”, 1990

Yield: 6 to 8 servings