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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound fresh asparagus |
2 pounds sweet onions, cut in half and thinly sliced |
2 garlic cloves, pressed |
2 teaspoons salt |
2 tablespoons olive oil |
1 (16-ounce) package arborio rice |
8 cups warm chicken broth |
1 cup dry white wine |
1/2 cup shredded parmesan cheese |
Directions:
1. Snap off tough ends of asparagus; cut into 2-inch pieces. Set aside.
2. Sauté 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.
3. 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.
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