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.