Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the butter in a large saucepan and fry the onion for two minutes. add the asparagus and cook for a further three minutes. add the risotto rice and stir continuously for two minutes. add the wine and stir until it has been absorbed. then add a ladle of stock and stir until almost absorbed. keep ladling in the stock and stirring continuously until it has almost all been absorbed and the rice is tender (about twenty minutes). season with salt and pepper and stir in a little more butter if you want a creamier texture. serve warm.

Target recipe: wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside. melt margarine in a saucepan or flame proof casserole. add asparagus pieces and onion, stir, cook 5 minutes until onion is transparent and soft. stir in rice and chicken broth, bring to a boil, cover, simmer 10 minutes. add asparagus tips, simmer 5 minutes longer. stir in 1 tablespoon parmesan cheese, and salt and pepper to taste. let stand, covered, 5 minutes. sprinkle with remaining parmesan. diabetic- 2 starchy and 1/2 fat choices.