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Recipe Category: Italian
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Ingredients
- Serving Size : 1
- 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
Method
- 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.
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