Asparagus Risotto

• 12 lb fresh asparagus
• 1 tablespoon margarine or 1 tablespoon butter
• 1 small onion, chopped
• 1 cup uncooked long grain rice
• 2 12 cups hot chicken broth
• 2 tablespoons grated parmesan cheese
• salt
• fresh ground pepper

1. Wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside.
2. Melt margarine in a saucepan or flame proof casserole.
3. Add asparagus pieces and onion, stir, cook 5 minutes until onion is transparent and soft.
4. Stir in rice and chicken broth, bring to a boil, cover, simmer 10 minutes.
5. Add asparagus tips, simmer 5 minutes longer.
6. Stir in 1 tablespoon parmesan cheese, and salt and pepper to taste.
7. Let stand, covered, 5 minutes.
8. Sprinkle with remaining parmesan.
9. Diabetic- 2 starchy and 1/2 fat choices.

fresh asparagus, margarine, onion, long grain rice, chicken broth, parmesan cheese, salt, fresh ground pepper

Taken from www.food.com/recipe/asparagus-risotto-22322 (may not work)