Asparagus Risotto

Directions

1. 1
   Wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside.
2. 2
   Melt margarine in a saucepan or flame proof casserole.
3. 3
   Add asparagus pieces and onion, stir, cook 5 minutes until onion is transparent and soft.
4. 4
   Stir in rice and chicken broth, bring to a boil, cover, simmer 10 minutes.
5. 5
   Add asparagus tips, simmer 5 minutes longer.
6. 6
   Stir in 1 tablespoon parmesan cheese, and salt and pepper to taste.
7. 7
   Let stand, covered, 5 minutes.
8. 8
   Sprinkle with remaining parmesan.
9. 9
   Diabetic- 2 starchy and 1/2 fat choices.