Recipe courtesy of Diane Seed
Save Recipe Print
Yield:
Serves 4

Ingredients

Directions

Break off and discard the touch inedible part of the asparagus stalks. If the asparagus is very tender this might not be necessary. Break into lengths of about 1 inch. Heat half the butter in a large pan and gently cook the onions until soft. Add the asparagus, some of the stock, and seasoning. Bring to a boil, cover and simmer for 10 minutes. Now pour in the rest of the stock, bring to a boil, add the rice, and simmer for 15 to 20 minutes. When the rice is cooked, stir in 1 tablespoon of the Parmesan, the cream, the remaining butter, and grate on a little nutmeg. Hand the rest of the cheese round at table.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Cheesy Risi e Bisi

Recipe courtesy of Rachael Ray

Pasta and Chickpeas: Minestra di Pasta e Ceci

Recipe courtesy of Mario Batali

Minestra di Castagna

Recipe courtesy of Mario Batali

Rice and Peas: Risi e Bisi

Recipe courtesy of Mario Batali

Risi e Bisi -- Italian style rice and peas

Recipe courtesy of Rachael Ray

Minestra

Recipe courtesy of Rachael Ray

Panzerotti di Ricotta e Mozzarella

Recipe courtesy of David Rocco

Insalata Di Rucola E Pera

Recipe courtesy of Carla Pellegrino

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.