Risotto with Fresh Asparagus (TNT)

Hi..
I made this dish this week and it was really really good! It makes a great side dish.
Enjoy!
hugs,
peg




Risotto with Fresh Asparagus

Source: The Workbasket Magazine, May 1989

2 1/2 c chicken stock
3 tbsp butter
1 clove garlic, finely chopped
4 tbsp onions, finely chopped
1 tsp grated lemon rind
3/4 c short grain Italian rice
1/2 lb fresh asparagus, cleaned, cut in 1" lengths
1 tbsp butter, softened
Pour stock into saucepan. Bring to boil; let simmer over low heat. In heavy skillet, melt butter; add garlic & onions. Sauté over low heat until onions turn soft. Add lemon rind & rice. Stir with fork until rice is well coated. Add 1 c warm stock; cook over low heat until liquid is absorbed, stirring occasionally with fork. Repeat with 1 c stock. Then add 1/2 c stock. When absorbed, rice should be done. Just before serving, stir in 1 tbsp butter. Asparagus may be added during last 8-10 min of cooking tune or steamed to desired doneness & added to risotto just before serving.
2 generous servings


Recipe Source: A_L_I_ACookingCorner yahoo group, submitted by Lilly M.