Ingredients for 4 servings
- 300 g (10.5 oz) arborio or carnaroli rice
- 750 g (26 oz) very fresh green asparagus peeled, stripped of the hard part, tender stems cut into beveled pieces and tips set aside
- 1 liter (1.1 qt) vegetable stock
- 7 cl (0.3 cup) dry aromatic white wine
- 1 finely sliced onion
- 2 tbsp olive oil
- 15 g (0.5 oz) butter
- 80 g (2.8 oz) mascarpone
- 50 g (1.75 oz) grated parmesan at the end + a few shavings made with a vegetable peeler
- salt (very little if the stock is already salted)
- freshly ground pepper
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.