Pasta Risotto With Asparagus
|Low sodium chicken broth||3 Cup (48 tbs)|
|Tiny dry pasta shapes||7 Ounce (Such As Stars, Rice, Or Letters Of The Alphabet)|
|Asparagus||2 Cup (32 tbs) (1-Inch-Long Pieces)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
In a 2- to 3-quart pan, bring broth to a boil over high heat.
Add pasta, reduce heat, and boil gently for 8 minutes.
Add asparagus and continue to cook, stirring often, until almost all liquid has been absorbed and pasta and asparagus are just tender to bite (5 to 7 more minutes).
Stir in 14 cup of the cheese.
Spoon risotto into a warm serving dish; sprinkle with remaining 1/4 cup cheese