Asparagus and Brown Rice Risotto

1  cup		Swanson Vegetable Broth
1/2  tablespoon		Butter - Salted
1/3  cup		Long Grain Dry Brown Rice
1		BelGioioso Vegetarian Parmesan Cheese
8		Asparagus Spears - Fresh
1  tablespoon		Parsley - Fresh, Chopped

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Bring vegetable broth to a boil. Add butter. Once butter is melted, stir in the rice and reduce heat to simmer. Cover and cook 45 to 50 minutes. The rice should be moist.

As rice cooks, clean and peel 8 asparagus spears. Trim bottoms so that stalks measure about 5 inches (discard ends or save to use in a vegetable soup). Rinse asparagus and place in a single layer in a glass microwave-safe baking dish. Add 1 tablespoon water and cover with a damp paper towel. Cook on high for 2 minutes, until cooked through but still crisp. Remove stalks and cut each into 5 equal pieces.

When rice is done, fluff and stir in cheese. Mix in asparagus, garnish with parsley, and serve immediately.