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Asparagus Risotto (microwave)

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3 tbsp butter

3 tbsp olive oil

¾ cup chopped green onion (½ cup white part only, ¼ cup green part)

1 celery stalk, chopped

½ cup chopped Italian  

parsley
2 cups Arborio rice

4 cups chicken stock

¾lb asparagus, trimmed, peeled, cut into 2 inch segments

¾ cup shelled fresh peas or frozen

1-2 tsp salt

½ tsp pepper

½ cup Parmesan cheese

  1. Heat butter and oil on high for 1 minute in an uncovered 13 x 9 inch pan.
  2. Add white part of green onion, celery, parsley and rice; stir to coat.  Cook uncovered on high for 4 minutes. 
  3. Add the stock.  Cook uncovered on high for 12 minutes.
  4. Add asparagus and peas; stir well.
  5. Cook uncovered 12 minutes or until liquid disappears.
  6. Stir in salt and pepper.  Cover loosely with paper towel and let stand 8-10 minutes. Uncover and sprinkle with green portion of onions and cheese.

Makes 8 servings.

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Written by Dr. Vagners

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