Asparagus-And-Green Onion Risotto

1. 1

   Melt butter in a large heavy saucepan over medium heat; add green onions and thyme, and saute 1 minute or until onions are soft. Add rice, stirring to coat. Add 2 1/2 cups broth, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.)

2. 2

   Stir in asparagus. Simmer 3 to 5 more minutes or until asparagus is tender and mixture is creamy. Stir in Parmesan cheese. Serve immediately. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

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