Recipe ingredients
- 2 cups italian rice, risotto arborio
- 1/2 cup salted butter, or 1/4 cup olive oil
- 2 tablespoon dried parsley
- 1 whole red onion, chopped
- 5-6 cups chicken stock
- 20 asparagus spears
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 8 tablespoon parmigano cheese, grated
Recipe method
- In a sauce pan, melt butter or add 1/4 cup olive oil. Add onions and parsley. Cook until onion is transparent.
- Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice, stir constantly until liquid is absorbed. Continue adding stock and stir until rice is tender.
- Rice should be sticky and no liquid should remain. Rice should be firm like putting or custard. Put rice aside.
- In a fry pan, add 1/4 cup olive oil and garlic. Cook until garlic is golden.
- Cut asparagus into 1 inch diagonal pieces, leave 5-6 spears uncut, will be used for garnish.
- On medium/high setting, cook asparagus, both cut and whole, uncovered for 3 minutes.
- Add 1/4 cup chicken stock, salt and pepper to taste. Continue cooking covered until tender.
- Add asparagus to rice. Place back on stove, add the cheese and stir. Add more cheese if desired.
- Place rice on a serving dish and garnish with whole cooked asparagus spears.
Other italian recipes:
Risotto alla asparigi recipe
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