Aborio rice 1 CUP
250 g Asparagus
100 g Onion ONE
3 each Garlic #2 Clove
3 Tbs Olive oil
1 tsp Oregano, dry
1 tsp Dill, dry
½ tsp Black pepper, ground
4 cup vegetable stock
½ cup Cheese, Parmesan
4 or 5 Chives
2 Tbs Butter
1 Tbs Olive oil
Method
Rinse your asparagus. Snap the bottom wooden ends off, cut the heads off and then thinly slice the rest of
the stalk. Peel and small dice your onion. Peel and mince your garlic. Prepare your stock and keep it warm in
a pot on low heat.
Heat up the olive oil in a frying pan and add the onions and asparagus. Cook for 4-5 minutes then add the
garlic and spice mix and cook for another few minutes. Add the rice and stir to combine. Add the butter and
coat the rice and toast for a minute or two. Add 1 cup of stock and stir into the rice with a wooden spoon.
Keeping a watchful eye and stirring every so often, cook till the liquid starts to be absorbed by the rice
and then add another cup of stock. Continue this until the rice is cooked and stir in your parmesan (if
using).
