Asparagus risotto

Date:    Tue, 15 Feb 94 13:01:20 PST
 From:    reggie@netcom.com (Reggie Dwork)
 
 
                        Risotto With Fresh Asparagus
 
 Recipe By     : The Workbasket May 1989
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fruit                            Italian
                 Main Dishes                      Rice
                 Side Dish                        Vegetables
                 Vegetarian                       Fatfree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  C             Low Sodium Chicken Broth -- vegetarian
    1      Clove         Garlic -- finely chopped
    4      Tbsp          Onions -- finely chopped
    1      Tsp           Lemon Zest -- grated
      3/4  C             Short-Grain Rice -- (risotto)
    1      Lb            Asparagus Spears -- fresh, cleaned, cut
                          -- into 1" lengths
 
 Pour stock into saucepan.  Bring to boil and let simmer over low heat.  In 
 a heavy skillet, saute garlic and onions in water or sm. amount of stock 
 over low heat until onions turn soft.  Add lemon zest and rice.  Stir with 
 a fork until rice is well coated.
 Add one cup warm stock; cook over low heat until liquid is absorbed, 
 stirring occas. with a fork.  Repeat with another cup of stock.  Then add 
 remaining 1/2 C stock.  When absorbed, rice should be done.
 Steam asparagus.
 Add asparagus to risotto just before serving.
 
 
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 NOTES : Cal  162
        Fat  0.3 g
        Carbs  34.3 g
        Protein  10.9 g
        Sodium  363 mg
        Dietary Fiber  2.5 g
        CFF  1.7%