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Asparagus Risotto Recipe

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This recipe for Asparagus Risotto, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. asparagus, fresh
1 T. chicken bouillon
2 T. oleo
1 c. rice
2 T. grated Parmesan cheese

Directions:
Directions:
In 12 inch skillet cook hard part of asparagus with bouillon and 5 cup boiling water. Reduce to medium heat, cook uncovered 5 minutes. Remove asparagus ends, discard. To broth add good part of asparagus. Cook at medium heat, 5 minutes. Remove asparagus to a bowl, broth to separate bowl. Wipe skillet dry. To skillet add oleo and rice, coat. Add about 1/2 cup broth at a time to rice, add broth as needed till all is used, cook 20 minutes. Stir cooked asparagus and Parmesan into rice. Serve warm.

 

 

 

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