| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Rice, Vegetables | 4 | Servings | |
INGREDIENTS
| 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 | t | Meat extract |
| Salt | ||
| Freshly ground pepper | ||
| Grated Parmesan cheese | ||
| 1 | T | Butter |
INSTRUCTIONS
Contributed to the echo by: Vincent Mcguire Asparagus with Rice Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onioin. Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asperagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 596
Calories From Fat: 238
Total Fat: 27g
Cholesterol: 75.6mg
Sodium: 1462.7mg
Potassium: 564.5mg
Carbohydrates: 58.1g
Fiber: 3.1g
Sugar: 2g
Protein: 25.7g