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FRESH ASPARAGUS RISOTTO

Makes 6 servings

• 3 cups water
• 2 cups chicken broth
• 3 tablespoons butter or margarine, divided
• 1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
• 1/2 cup chopped onion
• 1 cup uncooked arborio or medium grain rice
• 1/3 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper


Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp.
Remove asparagus; set aside.

In same saucepan, cook onion in remaining 1 tablespoon butter until soft.

Add rice and stir 2 to 3 minutes.

Add wine; stir until absorbed.

Increase heat to medium-high; stir in 1 cup water-broth mixture.

Cook uncovered, stirring frequently, until liquid is absorbed.

Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another.

Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

Stir in asparagus, cream, cheese, salt and pepper.

Stir until mixture is creamy, about 2 to 3 minutes.

Serve immediately.

Each serving provides 275 calories, 10 grams protein, 15 grams fat, 24 grams carbohydrate, 1 gram dietary fiber, 46 milligrams cholesterol and 853 milligrams sodium.

USA Rice Federation www.usarice.com