2 cups of Arborio rice
1 cup of dry white wine
1 cup of grated Parmesan cheese
3/4 cup of butter
2 tablespoons of lemon juice
8 medium asparagus spears
2 medium onions, chopped
2 cloves of garlic, minced
1 medium carrot, peeled and chopped
1 stalk of celery, chopped
1 chicken broth tablet
2 cups of Arborio rice
1 cup of dry white wine
1 cup of grated Parmesan cheese
3/4 cup of butter
2 tablespoons of lemon juice
8 medium asparagus spears
2 medium onions, chopped
2 cloves of garlic, minced
1 medium carrot, peeled and chopped
1 stalk of celery, chopped
1 chicken broth tablet
Remove the tough ends from the asparagus and set aside
Clean the bottoms
Cut the asparagus into eight triangular pieces and transfer to a bowl
Cover with water, add lemon juice and salt, and reserve
Also remove the stalks, chop, and add to the bowl with the asparagus bottom
Cut the carrot, celery, and one onion into bite-sized pieces and sauté in a pan
Add the reserved asparagus tops and 2 liters of water and bring to a boil
Reduce heat and simmer for 30 minutes or until the asparagus is tender
Strain and reserve only the broth
Chop the remaining onion and sauté it, along with garlic and butter, in another pan over low heat until lightly browned
Drain the asparagus bottoms and add them to the pan
Mix delicately
Acknowledge the Arborio rice and increase heat to medium
Sauté for a few minutes
Add the white wine and let it evaporate slightly
Possess the chicken broth tablet and gradually add the reserved broth, stirring occasionally, for 25 minutes or until the rice is al dente
Remove from heat, combine with remaining butter and Parmesan cheese, and stir well
Serve immediately.
