Onion Risotto

6 servings

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Onion Risotto Ingredients

1 lb Fresh asparagus	2 tb Olive oil
2 lb Sweet onions; (cut in half),	1 pk Arborio rice; (16-ounce)
; thinly sliced	8 c Warm vegetable broth
2 Garlic cloves; pressed	1 c Dry white wine
2 ts Salt	1/2 c Shredded Parmesan cheese

Instructions for Onion Risotto

_ SNAP off tough ends of asparagus; cut into 2-inch pieces. Set aside. _ SAUTE onion, garlic, and salt in hot oil in a Dutch oven until tender Add rice; cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup broth. Cook, stirring often, until liquid is absorbed. _ REPEAT procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes.) Add asparagus and wine; cook, stirring gently, until liquid is absorbed. Stir in cheese; serve immediately. Recipe by: adapted from Southern Living, April, 1999 Converted by MM_Buster v2.0l.

Main Ingredient: OnionsCuisine: Uncategorized