Asparagus and rice soup

Asparagus and rice soup

By
From
Modern Italian Food
Serves
4-6
Photographer
Earl Carter

This is a rice soup, rather than a risotto, as it does not need to be stirred. Simply add good chicken stock or a vegetable stock to the chosen base and then add your rice. A rice soup should be silky, healing and totally satisfying, like some of the Vietnamese or other Asian soups that we have become accustomed to.

Ingredients

Quantity Ingredient
2 tablespoons butter
2 tablespoons olive oil
1 small brown onion, peeled and finely chopped
1 medium-sized potato, peeled and very thinly sliced
2 litres * golden chicken stock [rid:9937], heated
200g italian rice
300g fresh asparagus, trimmed and cut into 1 cm pieces
salt and pepper
freshly grated parmesan, to taste

Method

  1. Heat the butter and oil in a heavy-based pan and cook the onion and potato until soft. Add the hot stock and bring to the boil. Add the rice and lower the heat and simmer until the rice is soft. Just before the rice is ready, add the asparagus. This will keep some of the bright green colour. Season to taste and serve with freshly grated cheese to taste.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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