Wednesday, July 21, 2010

Asparagus Risotto

Asparagus Risotto: serves 8-10 or 16-20 ( 1 c = 4 points or 1/2 c. = 2 points)

1 lb. asparagus, cut into 1" pieces
1 onion, chopped
2 garlic cloves, minced
2 c. Arborio rice
1 c. white cooking wine
4 c. FF chicken broth
1/3 c. grated Parmesan cheese
1 T. grated lemon peel
1/4 tsp. sage
salt and pepper to taste

In a large pot sprayed with cooking spray, cook onion, garlic and rice for 4 minutes. Add wine and broth. Increase heat to high and bring to a good boil. Reduce heat to low, cover and simmer 10-15 minutes or until most of the liquid is absorbed and rice is tender. Add asparagus and cook 3 minutes, stirring constantly. Stir in cheese, lemon peel, sage, salt and pepper. Serve immediately.

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