This tasty micro-cooked version of risotto eliminates the need for constant stirring as is required in the traditional method.

Wisconsin Asiago and Asparagus Risotto

1 pound fresh asparagus or 1 (10-ounce) package frozen cut asparagus
2 cups water
1 teaspoon salt
1 tablespoon butter
1 cup chopped onions
1 teaspoon minced garlic
1 cup uncooked long grain rice
1/4 cup snipped fresh parsley
1/2 cup (about 2 ounces) grated Asiago cheese

1. Wash the asparagus, cut off the tough ends, and cut into 2-inch pieces.
2. Combine the asparagus, water, and salt in a 3-quart covered casserole. Cover and microwave on high power for 8 to 10 minutes. Let stand 5 minutes. Remove the asparagus with a slotted spoon, reserve the liquid. Set aside.
3. In a glass mixing bowl, combine the butter, onions, and garlic. Cover and microwave on high for 3 minutes.
4. Add the rice and the reserved asparagus liquid. Cover and microwave on high for 10 minutes. Stir. Microwave on medium an additional 10 minutes.
5. Let stand, covered, for 10 minutes.
6. Add the asparagus, parsley, and cheese to the rice. Blend lightly. Serve immediately.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.