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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I sort of made this on a whim and it was absolutely amazing Ingredients:
1 cup arborio rice |
4 cups low sodium chicken broth |
10 stalks asparagus |
1/2 medium onion |
1 garlic clove |
1 teaspoon salt |
2 teaspoons black pepper |
1/4 cup parmesan cheese |
1 tablespoon olive oil |
Directions:
1. Chop 7 stalks of asparagus into nice bite sized pieces. Coarsely chop half onion. Crush or press garlic clove.
2. Take remaining asparagus stalks and steam in microwave. Add one cup of water to asparagus and blend until smooth.
3. In a dutch oven on the stove top, combine olive oil, garlic, chopped asparagus and onion. Cook on medium heat until ionions are clear.
4. Add rice and stir.
5. Stirring constantly, add one cup of broth. Mix until it is totally absorbed by rice. Repeat with second and third
6. Then add all of aparagus/water mixture. Stir until mostly absorbed and add final cup of broth.
7. When about half of the broth is absorbed, stir in salt, pepper and cheese. Continue cooking until mixture has reached desired consistency.
8. Could easily replace chicken broth with vegetable broth for a vegetarian alternative.
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