Risotto verde (green rice)

1 servings

Ingredients

Quantity Ingredient
- G. Granaroli XBRG76A MM:MK VMXV03A
1 pounds Thin asparagus
½ Stick butter
2 tablespoons Olive oil
1 Onion chopped
1 quart Chicken broth
2 cups Water from cooking the asparagus(strained)
1½ cup Rice (Uncle Ben`s)1/2 c grated cheese+

Directions

Clean and trim asparagus and cook in lightly salted water until tender. Carefully remove the tender tips (1" + 1" again) reserve on the side. In a blender puree the rest of the stems with some of the water and strain . Add enough of the water to make the required 2 cups of liquid. Melt butter in oil and sautee the onion. Add the rice, mix and gradually add the asparagus broth until all absorbed.

Continue addin the chicken broth until the rice is cooked. Stir often to avoid sticking. When done gently mix in grated cheese and asparagus tips. Serve Hot.

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