Recipe - Risotto Verde (Green Rice)

G. Granaroli XBRG76A
MM:MK VMXV03A
1 pound Thin asparagus
One half Stick butter
2 tablespoon Olive oil
1 Onion chopped
1 qt Chicken broth
2 cup Water from cooking the
asparagus(strained)
1 One half cup Rice (Uncle Ben`s)One half c
grated cheese+

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini