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Fresh Asparagus Risotto

3 cups water

2 cups chicken broth

3 tablespoons butter or margarine, divided

1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces

1/2 cup chopped onion

1 cup uncooked U.S. arborio or medium grain rice

1/3 cup dry white wine

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp.
2. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.
3. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another.
4. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes.
5. Serve immediately.

Makes 6 servings.

Each serving provides 275 calories, 10 grams protein, 15 grams fat, 24 grams carbohydrate, 1 grams
dietary fiber, 46 milligrams cholesterol and 853 milligrams sodium.

Recipe and photograph provided courtesy of USA Rice Federation Home Economics Department and the California Rice Commission.