RISOTTO WITH FRESH ASPARAGUS

Serving Size  : 4    Preparation Time :0:00

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  C             Low Sodium Chicken Broth -- vegetarian
   1      Clove         Garlic -- finely chopped
   4      Tbsp          Onions -- finely chopped
   1      Tsp           Lemon Zest -- grated
     3/4  C             Short-Grain Rice -- (risotto)
   1      Lb            Asparagus Spears -- fresh, cleaned, cut
                         -- into 1" lengths

Pour stock into saucepan.  Bring to boil and let simmer over low heat.  In 
a heavy skillet, saute garlic and onions in water or sm. amount of stock 
over low heat until onions turn soft.  Add lemon zest and rice.  Stir with 
a fork until rice is well coated.

Add one cup warm stock; cook over low heat until liquid is absorbed, 
stirring occas. with a fork.  Repeat with another cup of stock.  Then add 
remaining 1/2 C stock.  When absorbed, rice should be done.
Steam asparagus.

Add asparagus to risotto just before serving.


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NOTES : Cal  162
       Fat  0.3 g
       Carbs  34.3 g
       Protein  10.9 g
       Sodium  363 mg
       Dietary Fiber  2.5 g
       CFF  1.7%