0.0 – 0 reviews • Italian
Ingredients
- 2 oz. thin green asparagus
- 1/2 stick butter
- 1 onion, finely sliced
- 6 cups light meat or vegetable stock
- Salt and black pepper
- Scant 1 1/4 cups Vialone nano rice (or Carnaroli or Arborio)
- Generous 1/2 cup freshly grated Parmesan
- Scant 1/4 cup fresh heavy cream
- Nutmeg for grating
Instructions
- Break off and discard the touch inedible part of the asparagus stalks. If the asparagus is very tender this might not be necessary. Break into lengths of about 1 inch. Heat half the butter in a large pan and gently cook the onions until soft. Add the asparagus, some of the stock, and seasoning. Bring to a boil, cover and simmer for 10 minutes. Now pour in the rest of the stock, bring to a boil, add the rice, and simmer for 15 to 20 minutes. When the rice is cooked, stir in 1 tablespoon of the Parmesan, the cream, the remaining butter, and grate on a little nutmeg. Hand the rest of the cheese round at table.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
467 |
| Total Fat |
22 g |
| Saturated Fat |
14 g |
| Carbohydrates |
54 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
12 g |
| Cholesterol |
63 mg |
| Sodium |
1153 mg |
