Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
G. Granaroli XBRG76A
1 quart Chicken broth
2 cup Water from cooking the
1 pound Thin asparagus
asparagus(strained)
1/2 Stick butter
1 1/2 cup Rice (Uncle Ben`s)1/2 c
2 tablespoon Olive oil
grated cheese+
1 Onion chopped
Clean and trim asparagus and cook in lightly salted water until tender.
Carefully remove the tender tips (1" + 1" again) reserve on the side. In a
blender puree the rest of the stems with some of the water and strain . Add
enough of the water to make the required 2 cups of liquid. Melt butter in oil
and sautee the onion. Add the rice, mix and gradually add the asparagus broth
until all absorbed. Continue addin the chicken broth until the rice is cooked.
Stir often to avoid sticking. When done gently mix in grated cheese and
asparagus tips. Serve Hot.
