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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN. COOKING TIME: 30 MIN. SERVINGS: 4 COST: LOW
1 LB. ASPARAGUS THINLY CUT, LEAVE THE TIPS A LITTLE LONGER
1 POUND (500 gr.) WHITE RICE
5 TBSPOONS UNSALTED BUTTER
2 QUARTS ( 2 L.) CHICKEN BROTH, BOILING
2 LARGE CHOPPED ONIONS
3 OZ. ( 90 gr. ) GRATED PARMIGIANO CHEESE
SALT TO TAST
RECIPE
IN LARGE SAUCEPAN MELT THE BUTTER OVER MEDUM HEAT.
ADD THE CHOPPED ONIONS AND SALT. COOK OVER MEDIUM HEAT UNTIL THE ONIONS ARE GOLDEN.
ADD THE ASPARAGUS.
ONCE THE ASPARAGUS IS COOKED TAKE THE TIPS OUT AND SET A SIDE. YOU WILL USE THEM LATER TO GARNISH.
ADD THE RICE.
COOK FOR ANOTHE 1-2 MINUTES STIRRING CONSTANTLY.
ADD THE BOILING CHICKEN BROTH ONE TO TWO LADLES AT A TIME AND MAKE IT REDUCE BEFORE ADDING OTHER LADLES.
ONCE THE RICE IS COOKED, IT SHOULD NOT BE TOO DRY, ADD THE GRATED PARMIGIANO CHEESE, SOME BUTTER AND STIRR.
SERVE HOT WITH EXTRA PARMIGIANO CHEESE AND AND THE TIPS OF ASPARAGUS
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES