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Asparagus Risotto

4 cups water
1 1/2 cups dry white wine
6 to 8 parsley stems
1/4 cup sliced red onion
8 mushroom stems
1 teaspoon lemon juice
1 celery stalk
1 pound of asparagus
2 cups Basmati or other long grain rice
2 tablespoons olive oil
1/4 cup chopped red onion
1 1/2 cups yellow squash, cut in half, then sliced 1/4 inch thick
salt & freshly ground pepper
freshly grated parmesan cheese

In a small soup pot, combine all the broth ingredients. Cover
tightly with a lid, and simmer for 1/2 hour before beginning the
rice. Keep the broth simmering on the stove while cooking the rice.
Cut the tips from the asparagus, and set aside. Trim the ends and
slice the stems on the diagonal in thin 1/4 inch slices. Rinse the
rice and set aside to drain.

Heat the olive oil in a medium pot. Saute the onions and yellow
squash over high heat for 3 to 4 minutes, stirring frequently. When
the onions begin to look translucent, stir in the rice. Cook for
1 minute, stirring constantly.

Strain the vegetables from the broth, and mix 1 1/2 cups of broth
into the rice, or enough to just cover the rice. Adjust the heat
to full simmer. Partially cover the pot with a lid. Keep your eye
on the rice, and when it has absorbed most of the liquid, add more
broth to just cover. Continue in this way until all the broth is
gone, and the rice is al dente. This should take about 30 minutes.

Just before adding the last portion of broth to the rice, blanch
the asparagus tips briefly in the simmering broth for a couple of
minutes until bright green. Scoop them out with a slotted spoon,
and set aside. Add the last bit broth to the rice, and stir in
the asparagus stems. Simmer for 5 minutes. Remove from the heat.
Season with salt and freshly ground pepper to taste. Top with the
asparagus tips and grated parmesan cheese. Sprinkle with paprika
and serve.


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