Ingredients

The following ingredients have 2 Servings
  • 1 clove garlic
  • 1 green onion
  • 1 tbsp extra virgin olive oil
  • 1 cup Vialone Nano IGP rice
  • 300 g organic asparagus, blanched, grilled and chopped
  • 5 cups vegetable broth
  • 1 tbsp organic goat butter
  • 1/2 cup Parmigiano Reggiano
  • salt and pepper to taste
  • 2 tbsp parsley, chopped

Instruction

  • Wash, trim and blanch the asparagus (about 8 - 10 minutes).
  • Pre-heat the barbecue to 350° F.
  • Toss asparagus with extra virgin olive oil, salt, and pepper.
  • Place on grill, roughly 10 minutes, turning on both sides.
  • In a saucepan, heat up 2 tablespoons of olive oil, add chopped garlic and green onion, let sauté till onions are translucent.
  • Add the rice, coat well with the oil.
  • Chop the asparagus, leaving some of the tips for decoration, and sauté in the pan with the rice.
  • Keeping vegetable broth warm on the stove, slowly add 1 ladle at a time to the rice and asparagus, stirring constantly.
  • As the broth dissipates, keep adding more broth, till the desired texture of the rice is achieved (approximately 20 minutes for this kind of rice).
  • Turn off heat. Finish with a tablespoon of goat butter and some Parmigiano Reggiano, leaving some for plating.
  • After plating finish with the asparagus tips, a dusting of Parmigiano and a sprinkle of chopped parsley.