Rice with asparagus
Instructions
Boil the asparagus and processing them with the cream, then add Parmesan, salt and keep the mixture warm.
Braise the onion with oil and broth, add the rice and, shortly after, the boiling broth.
Stir, cover and bake in a hot oven at 200 degrees for 15 minutes.
Stir the rice with the butter, incorporate the cream with asparagus, fontina cheese, shredded Arugula (if you like) and serve.
Ingredients and dosing for 4 persons
- 450 g of frozen asparagus
- 1 bunch of rocket salad (optional)
- 50 g of grated parmesan cheese
- 50 g of fontina cheese, diced
- 3 tablespoons of cream
- 3 tablespoons of olive oil
- Salt
- 300 g of rice
- 60 cl of vegetable broth
- 1 chopped onion
- 1 walnut butter