Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water -off and stalks sliced
2 Morga vegetable bouillon -into 1/2-inch pieces
-cubes, available in health 1 1/2 c Raw Italian Arborio rice
-food stores 1 c White wine
2 Garlic cloves, peeled and 1/4 c Freshly grated Parmesan
-crushed -cheese, preferably Reggiano
4 T Extra-virgin olive oil 1 1/2 c Freshly chopped Italian
2 T Finely chopped yellow onion -parsley
1 lb Fresh asparagus, tips cut

In a saucepan bring water, bouillon cubes and 1 crushed garlic clove
to a simmer.

In a heavy-bottomed casserole over medium-high heat, heat olive oil
and saute onion and remaining garlic clove until onion is
translucent. Add asparagus tips to pan and cook, stirring constantly,
for about 1 minute. Remove tips and set aside. Add asparagus stalks
to pan and cook, stirring constantly, for about 2 minutes. Remove
stalks and set aside. Add rice to the pan and saute for 2 minutes,
stirring to coat it with the oil. Add 1/2 C white wine to pan and
continue to stir until the liquid is absorbed. Continue cooking,
adding remaining wine and broth, 1/2 C at a time, stirring
constantly, letting liquid be absorbed before adding more. Rice
should be al dente and creamy. Spoon the risotto into a warm serving
bowl, toss with asparagus stalks and garnish with asparagus tips,
Parmesan and parsley. Serves 6.

House Beautiful/April/94 Scanned fixed by DP GG
Submitted By LAWRENCE KELLIE On 03-14-95

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