Asparagus with Rice
2 1/4 lb Asparagus 1 Onion 1/4 c Butter 1 1/4 c Arborio rice 1/2 c Dry white wine 1 Bouillon cube 1/2 ts Meat extract Salt Freshly ground pepper Grated Parmesan cheese 1 tb Butter
Ingredients
- 21/4 lb asparagus
- 1onion
- 1/4cup butter
- 11/4 c arborio rice
- 1/2cup dry white wine
- 1bouillon cube
- 1/2tsp meat extract
Directions
- 1
2 1/4 lb Asparagus 1 Onion 1/4 c Butter 1 1/4 c Arborio rice 1/2 c Dry white wine 1 Bouillon cube 1/2 ts Meat extract Salt Freshly ground pe
- 2
Cut off the tips and put aside
- 3
Boil the stalks in lightly salted water
- 4
When tender, press the stalks through a sieve and return the pulp to the cooking water
- 5
Finely chop the onioin
- 6
Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes
- 7
Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat
- 8
Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated