Asparagus Risotto
The canned asparagus really adds to the rich taste of this side dish.
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INGREDIENTS
Nutrition- 2tablespoons butter
- 2tablespoons olive oil
- 1small chopped onion
- 1
- 1(14 1/2 ounce) can chicken broth
- 1(15 ounce) can asparagus
- 1⁄2cup grated parmesan cheese
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DIRECTIONS
- In medium saucepan, heat butter and oil over medium heat.
- Add onion and cook for 4 to 5 minutes.
- Add uncooked rice and cook for one minute, stirring rice until coated.
- Add broth and bring to a boil.
- Reduce heat to low and cover, simmer 15 minutes.
- Drain can of asparagus, with a fork, mash asparagus in can.
- After simmering 15 minutes add asparagus.
- Cover and cook 5 minutes.
- Add parmesan cheese and still until liquid is absorbed and rice is creamy.
- Serve immediately.
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