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Ingredients
- 1/2 lb Asparagus tough ends removed
- 2 med Fennel bulbs with stalks trimmed
- Â Â and set aside
- 4 Tbsp. Extra virgin olive oil
- 1 med Spanish onion minced 1/8" dice
- 1Â 1/2 c. Vialone Nano or possibly Arborio rice
- 4 Tbsp. Butter
- 3/4 c. Grated Parmigiano-Reggiano cheese
- 1/4 c. Finely-minced Italian parsley
Directions
- Measure 4 qts of water and bring to a boil. Add in asparagus stalks and 2 Tbsp. salt. Set up ice bath next to the pot. Blanch asparagus for 1 minute, place in an ice bath and keep the asparagus cooking water till later.
- In the meantime, chop fennel into 1/2-inch batons and place in a 12- to 14-inch fry pan with 3-inch sides. Place over medium heat with extra virgin olive oil and onion. Cook over medium heat till softened but not browned. Add in rice and, stirring constantly, cook till rice turns opaque, about 2 min. Add in asparagus cooking water till it covers the rice. Turn the heat up to high, stirring constantly, and cook the rice till the liquid level goes below the level of the rice. Continue adding the hot asparagus cooking liquid, 1 ladle at a time, to maintain the liquid level above the rice for 15 min.
- Drain asparagus and chop into 1-inch pcs. Add in asparagus to rice and cook till rice is soft but still al dente. Remove from heat, add in butter, Parmigiano and parsley and stir through. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 512 | |
| Calories from Fat 226 | 44% |
| Total Fat 25.7g | 32% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 132mg | 6% |
| Potassium 488mg | 14% |
| Total Carbs 64.15g | 17% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1.17g | 1% |
| Protein 6.49g | 10% |
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