Posted by Brian White - email
Recipe by Cibaria Restaurant
2 oz. diced onion
1 c Arborio rice
13 oz. diced asparagus
3 c water of vegetable stock
3 oz. unsalted butter
2 oz. grated Parmesean cheese
Salt and pepper to taste
In a large sauté pan melt butter and onions, asparagus tips over medium heat. Cook until onions are translucent. Add Arborio rice and mix well.
Add liquid slowly, stiring with large spoon. Add more liquid if needed until rice is done. Add parmesean cheese stir and mix well. Salt and pepper to taste.
Serve hot.
Enjoy!
