Minestra di Risi e Sparasi (Asparagus Broth)

1. 1

   Break off and discard the touch inedible part of the asparagus stalks.

2. 2

   If the asparagus is very tender this might not be necessary.

3. 3

   Break into lengths of about 1 inch.

4. 4

   Heat half the butter in a large pan and gently cook the onions until soft.

5. 5

   Add the asparagus, some of the stock, and seasoning.

6. 6

   Bring to a boil, cover and simmer for 10 minutes.

7. 7

   Now pour in the rest of the stock, bring to a boil, add the rice, and simmer for 15 to 20 minutes.

8. 8

   When the rice is cooked, stir in 1 tablespoon of the Parmesan, the cream, the remaining butter, and grate on a little nutmeg.

9. 9

   Hand the rest of the cheese round at table.

* Per serving · 4 servings · Values may vary.

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