Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Aspargus, trimmed cut into 1 1/2 c Rice, Arborio or medium
-2" lenghts -grained white
5 c Chicken broth, canned, 1/2 c White wine, dry
-low salt, undiluted 6 tb Butter or margarine
2 tb Olive oil 3/4 c Parmesan cheese, freshly
1/2 c Onion, chopped -grated

Blanch asparagus in a large pot of boiling salted water for 2 minutes.
Drain and rinse under cold water, and then drain well.

Bring chicken broth to a simmer in small saucepan.Reduce heat to low
and keep hot. Heat olive oil in a large saucepan over medium heat,
add chopped onion and saute until tranlucent, about 4 minutes. Add
rice and cook for 3 minutes stirring occasionally. Add wine and cook,
stirring constantly, until liquid evaporates; about 2 minutes.

Add 1 cup chicken broth to the rice mixture and stir until liquid
evaporates. Continue cooking until rice is tender, but still firm in
center and mixture is creamy; adding chicken broth 1 cup at a time
and stirring almost constantly, about 20 minutes.

Add asparagus pieces and stir until heated through, about 2 minutes.
Remove from heat and add 6 Tbsp butter and stir to blend in. Stir in
Parmesan cheese, season to taste with salt pepper.

From: Bon Appetit, May 1995, The Mediterranean, 'A Delicious Voyage of
Discovery' Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95

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