Date:    Tue, 15 Feb 94 13:01:20 PST
From:    [email protected] (Reggie Dwork)

                   *  Exported from  MasterCook II  *

                      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%

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