Risotto with Asparagus

Serves 3 to 5

2 14-1/2 oz. cans vegetable broth

2 T. olive oil

1 c. onion, chopped

1 c. celery, thinly sliced

2 cloves garlic, minced

1-1/2 c. Arborio rice, uncooked

1 lb. asparagus, trimmed and cut into 1-1/2 inch pieces

1/3 c. grated Parmesan cheese

1 T. butter, softened

Measure broth; add enough water to make 5-3/4 cups liquid. Bring to a simmer in a saucepan; reduce heat to low. Heat oil in a large skillet; add onion, celery and garlic. Sauté for 4 to 5 minutes, until onion is translucent; add rice and stir for one minute. Add one cup hot broth; simmer, stirring often, until liquid is almost completely absorbed, about 4 minutes. Repeat with 2 additional cups hot broth, adding one cup at a time. Add asparagus and another cup hot broth; cook and stir until absorbed. Add another cup broth; cook and stir until rice and asparagus are tender-firm. Remove from heat; stir in cheese, butter and remaining hot broth. Let stand briefly before serving.

Try serving a meatless main once a week...it’s economical and healthy too. There are lots of tasty pasta and rice-based dishes to choose from.