Title: Risotto verde (green rice)
 Categories: Italian, Vegetables, Mrs. g, Rice
      Yield: 1 Servings
 
           - G. Granaroli XBRG76A
           -MM:MK VMXV03A
      1 lb Thin asparagus
    1/2    Stick butter
      2 tb Olive oil
      1    Onion chopped
      1 qt Chicken broth
      2 c  Water from cooking the
           -asparagus(strained)
  1 1/2 c  Rice (Uncle Ben`s)1/2 c
           -grated cheese+
 
  Clean and trim asparagus and cook in lightly salted water until
  tender. Carefully remove the tender tips (1" + 1" again) reserve on
  the side. In a blender puree the rest of the stems with some of the
  water and strain . Add enough of the water to make the required 2
  cups of liquid. Melt butter in oil and sautee the onion. Add the
  rice, mix and gradually add the asparagus broth until all absorbed.
  Continue addin the chicken broth until the rice is cooked. Stir often
  to avoid sticking. When done gently mix in grated cheese and
  asparagus tips. Serve Hot.