Asparagus with Rice

Name: Asparagus with Rice
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: asparagus; onions; butter; arborio (short-grain) rice; white wine; vegetable stock cubes; meat extract; salt; black pepper; parmesan, parmigiano-reggiano cheese, grated; butter

Submitted by Sweetbrown

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

2 ¼

POUNDS ASPARAGUS

EACH ONIONS

CUP BUTTER

1 ¼

CUPS ARBORIO (SHORT-GRAIN) RICE

CUP WHITE WINE
dry *

EACH VEGETABLE STOCK CUBES *

TEASPOON MEAT EXTRACT *

X SALT *

X BLACK PEPPER
freshly ground *

X PARMESAN CHEESE
grated *

TABLESPOON BUTTER

Directions

Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot.

Finely chop the onioin. Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat.

Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asperagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente.

Adjust the seasoning if necessary, glaze the rice with 1 tablespoon butter and add the grated cheese. Stir well and serve immediately.