Asparagus Risotto

Description
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Ingredients

 * 1 pound fresh Asparagus
 * 1 teaspoon Salt
 * 1 cup chopped Onion
 * 1 clove Garlic, minced
 * 1 tablespoon Vegetable Oil
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/4 cup chopped fresh Parsley
 * 1/3 cup grated Romano Cheese
 * Salt to taste (optional)
 * 1/2 teaspoon ground Cinnamon
 * 1/2 cup Raisins
 * 1/2 cup sliced Green Onions
 * 2 cups cored, sliced, unpeeled Apples
 * 1 tablespoon toasted Sesame Seed

Directions

 * Wash Asparagus and cut off tough stalk ends. Boil in large saucepan in salted water 12 minutes.


 * Drain, reserving cooking liquid; cut off Asparagus tips. Set aside.


 * Cook Onion and garlic in oil in large Skillet over medium-high heat. Add rice; stir 2 to 3 minutes.


 * Stir in 1 cup reserved Asparagus liquid. Cook, uncovered, stirring frequently, until liquid is absorbed.


 * Continue stirring and adding remaining asparagus liquid and enough water to bring total amount of liquid added to 5 cups, allowing each to be absorbed before adding another.


 * Rice should be tender and mixture should have a creamy consistency. It will take approximately 25 to 30 minutes. Stir in Asparagus, Parsley, Cheese and salt, if desired.