 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
we used to have to wait for spring to get lovely asparagus, now it seems to be available all year round. Ingredients:
1 tablespoon olive oil |
2 cups chopped onions |
2 teaspoons grated fresh lemon rind |
3/4 cup arborio rice |
3 (14 ounce) cans chicken broth or 5 1/2 cups chicken stock |
1 lb asparagus, cut into 1 inch slices |
2 cups fresh spinach, chopped |
1/4 teaspoon grated nutmeg |
2 ounces freshly grated parmesan cheese |
Directions:
1. heat oil in a large saucepan.
2. add onions and saute for 2 minutes.
3. add rind and cook 2 minutes more add rice and cook 3 minutes.
4. stir in chicken broth, bring to boil.
5. cover and simmer for 10 minutes.
6. stir in asparagus, spinach, nutmeg.
7. cook for 2 minutes until asparagus is tender.
8. ladle into serving bowls, sprinkle with grated parmesan cheese, serve.
|
|