Recipe for 4 people
320 g rice
200 g fresh asparagus
90 g Onion of Giarratana Fagone
1/2 glass of white wine
grated Parmesan cheese
extra virgin olive oil
Pour extra virgin olive oil, Onion of Giarratana Fagone, 1/2 chopped carrot and 200 g of fresh asparagus into small pieces in a pan, cook over low heat for about 2 minutes;
Add 320 g of rice and blend with 1/2 glass of white wine by continuing to cook over low heat;
gradually add the vegetable broth until cooked.
plant the portions of rice for four people, and garnish, if you wish, with grated Parmesan.
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