Asparagus Risotto

Goes well with any meat course, from Canadian Diabetes Association

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄2 lb fresh asparagus
• 1  tablespoon margarine or 1  tablespoon butter
• 1  small onion, chopped
• 1  cup  uncooked long grain rice
• 2 1⁄2 cups hot chicken broth
• 2  tablespoons  grated parmesan cheese
•  salt
•  fresh ground pepper

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.