Easy Asparagus Risotto
|Asparagus||1 Pound, cut into 2" pieces, tips reserved|
|Olive oil||1 Tablespoon|
|Arborio rice||1 Cup (16 tbs)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Defatted chicken stock||2 Cup (32 tbs)|
|Sun dried tomato halves||4 , reconstituted and chopped|
|Chopped fresh parsley||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
In a large frying pan of rapidly boiling water, blanch the asparagus tips for 2 to 3 minutes, or until vivid green.
Remove the asparagus from the pan and set aside; reserve the cooking water.
In a large microwave-safe bowl, microwave the oil for 1 minute on high.
Stir in the rice and onions.
Microwave, uncovered, for 1 minute.
Stir in 1 1/2 cups of the reserved cooking water.
Microwave for 10 minutes, stirring once halfway through cooking.
Stir in the stock.
Microwave for 15 minutes, stirring once halfway through cooking.
Stir in the asparagus (except for the tips), tomatoes and parsley.
Microwave for 1 minute, or until heated through.