Directions
Step 1
Rinse the asparagus several times. Disregard the tough ends, save aside 1″ of the tips and chop the rest in a food processor. Put oil, onion and half of the parsley in a large non-stick pan (best if with ceramic interior), sauté’ over very low heat until the onion is soft and translucent.
Step 2
At this point add the chopped asparagus and rice, toss well for a couple of minutes to slightly toast and flavor all. Now add a cup of hot broth, stir and let simmer on low heat until most of the broth is absorbed then add another cup and do the same until the rice is cooked “al dente” and has reached the consistency you prefer-best if not dry but a bit creamy. Finally add the remaining parsley, saffron if you wish, pepper and taste for salt. Mix well, serve hot and sprinkle with parmesan cheese if desired.
Ingredients for four
- 1½ cup raw Carnaroli or Arborio rice
- 1 lb. fresh asparagus
- ½ white onion, chopped
- 3 tbsp. extra virgin olive oil
- 4 cups vegetable broth
- a pinch of saffron (optional)
- ¼ cup Italian parsley, minced
- Himalayan salt to taste & pepper
- 3 tbsp. Parmesan cheese (optional, omit for a dairy-free recipe)
