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Category   Salads - Soups - Sidedishes
Sub Category   None

olive oil
4 chopped green onions
1 c. arborio rice
1 qt. vegetable broth
2 lb. asparagus; trimmed cut into 2 inch pieces
2 tb unsalted butter
1/2 c. grated parmesean cheese

In a large pot with olive oil, cook green onions and 1 cup arborio rice until fragrant. In 4 batches, stir in 1 qt. veggie broth; and cook, stirring until al dente, 20 minutes, adding hot water if you need more liquid.
About 5 minutes before rice is done, add asparagus, butter and cheese. Cook until asparagus is tender-crisp.

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