Last night, while Jason grilled steaks, I slaved over this delicious concoction. Well, honestly, I just stirred a lot. No slaving necessary!!
What you’ll need:
-4 cups chicken broth (or for my vegetarian friends, a broth of your choice!)
-1 cup water
-1 T. butter or margarine
-1 T. olive or vegetable oil
-2 cloves garlic, minced (I used 2 t. Of the pre-minced garlic in the jar)
-1/2 medium onion, chopped
-1 1/2 cups arborio rice
-1/2 cup dry white wine (or water, which I used)
-1/2 pound asparagus (cut into 1 in. pieces)
-1/3 cup Parmesan cheese
What you’ll do:
1. In a saucepan bring broth & water to a simmer (slow & steady small bubbles). Leave on low heat.
2. In a small stock pot or large saucepan, heat butter or margarine & oil over medium heat. Stir in onion & garlic. Cook until onion is translucent, stirring often.
3. Add the rice & stir until completely coated. Add wine (or water), and stir gently until the liquid is mostly absorbed.
4. Add broth mixture 1/2 cup at a time, stirring gently & constantly until liquid is almost absorbed, until 1/4 cup remains(about 20 minutes). At this point the rice & asparagus should be tender.
5. Remove from stove & stir in the remaining broth & the Parmesan cheese. Serve immediately. Enjoy!!
