Asparagus "Risotto"

Ingredients:

• Arborio rice (1/2 cup)
• Baby's Stock or water (1 cup)
• extra-virgin olive oil or unsalted butter (1 tsp)
• fresh tarragon (2 tsp minced) - can substitute with margoram
• asparagus puree (1/3-2/3 cup)

Directions:

• Put rice, stock and oil in a heavy-bottomed saucepan over medium-high heat and bring to a boil.  Reduce heat to low and cook stirring once, until liquid has been absorbed and rice is thick and creamy, about 15 minutes.  Remove saucepan from heat, stire in tarragon, and let stand, covered for 10 minutes.  Fluff rice with fork, stire in asparagus puree.

*Taken from Cooking for Baby*