Asparagus risotto with saffron

 3 cups of vegetable broth

8 ounces slender asparagus, cut into 1 inch pieces

1 cup dry, white wine

1/4 cup saffron threads

1/2 tablespoons of olive oil

1 cup arborio rice, or medium grain white rice

1 cup, frozen, tiny peas, thawed

1/3 cup, grated Parmesan cheese

Salt and pepper to taste

Bring the vegetable broth to a boil in a heavy medium sauce pan. Add the asparagus. Cook for two minutes or until tender-crisp. Remove to a bowl and us with a slotted spoon. 

Add the wine and saffron to the vegetable broth and bring to a simmer; keep warm. 

Heat the olive oil in a second heavy medium saucepan. Add the rice and sauté for 2 minutes or until translucent. Stir in all but 1/4 cup of the broth mixture. Simmer, uncovered, for 20 minutes, or until the rice is tender, but still slightly firm, stirring occasionally.

Stir in the peas, asparagus, and cheese. Add the remaining 1/4 cup broth if necessary for the desired consistency. Season with salt and pepper.

Serves to

Cheese Manicotti

1 8 oz pkg manicotti, uncooked
1 1/2 cups Ricotta cheese
2 cups cottage cheese
1/2 cup cream cheese, softened
1 1/2 cups mozzarella cheese, shredded
1 Tbl dried parsley flakes
1 tsp salt
1/4 tsp pepper
3 cups spaghetti sauce

Do not cook manicotti.  Combine Ricotta cheese, cottage cheese, cream cheese, Parmesan cheese, Mozzerella cheese, parsley, salt and pepper.  Mix well.  Cover the bottom of a greased foil baking pan with spaghetti sauce.  Place filling into a quart freezer bag.  Zip closed.  Snip off corner.  Squeeze filling into each uncooked manicotti.  Arrange on spaghetti sauce in pan.  Pour spaghetti sauce over all.  Cover with extra heavy foil.  Label and freeze.

To serve:  Thaw.  Bake covered, 45 minutes at 350 degrees.  Uncover, top with cheese.  Bake 5 minutes.