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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
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1 POUND (500 gr.) WHITE RICE
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5 TBSPOONS UNSALTED BUTTER
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2 QUARTS ( 2 L.) CHICKEN BROTH, BOILING
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2 LARGE CHOPPED ONIONS
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3 OZ. ( 90 gr. ) GRATED PARMIGIANO CHEESE
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SALT TO TAST
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RECIPE
IN LARGE SAUCEPAN MELT THE BUTTER OVER MEDUM HEAT.
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ADD THE CHOPPED ONIONS AND SALT. COOK OVER MEDIUM HEAT UNTIL THE ONIONS ARE GOLDEN.
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ADD THE ASPARAGUS.
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ONCE THE ASPARAGUS IS COOKED TAKE THE TIPS OUT AND SET A SIDE. YOU WILL USE THEM LATER TO GARNISH.
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ADD THE RICE. COOK FOR ANOTHE 1-2 MINUTES STIRRING CONSTANTLY.
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ADD THE BOILING CHICKEN BROTH ONE TO TWO LADLES AT A TIME AND MAKE IT REDUCE BEFORE ADDING OTHER LADLES.
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ONCE THE RICE IS COOKED, IT SHOULD NOT BE TOO DRY, ADD THE GRATED PARMIGIANO CHEESE, SOME BUTTER AND STIRR.
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SERVE HOT WITH EXTRA PARMIGIANO CHEESE AND AND THE TIPS OF ASPARAGUS
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