Asparagus Risotto

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“Goes well with any meat course, from Canadian Diabetes Association”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside.
  2. Melt margarine in a saucepan or flame proof casserole.
  3. Add asparagus pieces and onion, stir, cook 5 minutes until onion is transparent and soft.
  4. Stir in rice and chicken broth, bring to a boil, cover, simmer 10 minutes.
  5. Add asparagus tips, simmer 5 minutes longer.
  6. Stir in 1 tablespoon parmesan cheese, and salt and pepper to taste.
  7. Let stand, covered, 5 minutes.
  8. Sprinkle with remaining parmesan.
  9. Diabetic- 2 starchy and 1/2 fat choices.

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