May 04, 2016

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Asparagus Risotto

 (serves 4-6)
4 cups chicken broth
2 T olive oil
4 green onions, chopped
1 cup Arborio rice
2 pounds asparagus, ends trimmed and cut into 2-in. pieces
2 T butter
1/2 cup grated Parmesan cheese
  In a small saucepan, bring broth to a simmer. Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and Parmesan and cook until asparagus is tender-crisp.

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