Asparagus Risotto

Asparagus Risotto
Book: Cook'n with Pillsbury
Makes 4 servings

3 1/2 cups vegetable or chicken broth
3 1/2 cups water
1 tablespoon margarine or butter
1/2 cup chopped onions
1/4 cup shredded carrots
1/4 pound fresh asparagus, cut into 1-inch pieces, reserving tips
1 garlic clove, minced
1/4 cup dry white wine
1 (12-ounce) package (1 2/3 cup) uncooked short-grain Arborio rice
2 ounces (1/2 cup) shredded fresh Parmesan cheese

1. In large saucepan, combine broth and water. Bring to a boil. Reduce heat; simmer while preparing risotto.

2. Meanwhile, melt margarine in large skillet over medium-high heat. Add onion, carrot and asparagus stems; cook and stir 1 to 2 minutes or until onion and carrot are tender. Stir in garlic and wine; cook 1 minute or until wine boils.

3. Add rice and 1 cup of the simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid 1 cup at a time, cooking until liquid is absorbed, stirring frequently.

4. When 4 cups liquid have been absorbed, stir in asparagus tips. Test rice for doneness. Continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy. (Process takes 15 to 20 minutes.)

5. Remove skillet from heat. Stir in cheese. Serve immediately.