The perfect way to make the most of spring vegetables. Vibrant, comforting and full of vegetables, a simple dish perfect for a weeknight dinner. Make this all year round by substituting the asparagus for half a bunch of chopped cavolo nero or spinach.
Ingredients 13
To Serve
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Method 10
In a small saucepan bring the to a boil and let it simmer away.
Trim the woody ends off the and then cut into small 1 cm pieces. Finely dice the and set aside.
In a medium size saucepan, over low heat, add the and the diced . Stir occasionally and let it cook until translucent.
Now add the , stir and make sure it’s well coated with the . Once the rice is toasted (about 2-3 minutes), add the , stir, and cook until it has evaporated.
Now add a ladle of to cover the and the . Stir occasionally and make sure the rice does not stick to the bottom of the pan.
Once the is absorbed by the , add another ladle of the stock.
Now add the , along with more .
Repeat until you have used the majority of the and your is al dente (approximately 18 minutes).
Now stir in the and and check for seasoning. Once the butter is melted through the , cover it and let it rest for 1 minute off the heat.
Serve it on individual plates and top the rice with some more grated and a final drizzle of extra virgin .
Helpful tips
Notes
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