Risotto Verde (Green Rice)

Recipe Ingredients

1		Chicken broth
2 cups	474ml	Water from cooking the
1 lb	454g / 16oz	Thin asparagus
		Asparagus - (strained)
1/2		Butter
1 1/2 cups	240g / 8.5oz	Rice - (uncle ben`s)1/2 c
2 tablespoons	30ml	Olive oil
		Grated cheese+
1		Onion chopped

Recipe Instructions

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 sauteethe 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.

Source:
Mario Batali

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