3 tablespoons of butter
3 tablespoons of olive oil or vegetable oil
1 medium onion, finely chopped (100 g)
2 cups of uncooked Arborio rice (400 g)
3 medium carrots, grated coarse (360 g)
2 cups of fresh or frozen asparagus (250 g)
1 tablespoon of salt or to taste
2 liters of chicken broth
1/4 cup of grated Parmesan cheese (28 g)
3 tablespoons of butter
3 tablespoons of olive oil or vegetable oil
1 medium onion, finely chopped (100 g)
2 cups of uncooked Arborio rice (400 g)
3 medium carrots, grated coarse (360 g)
2 cups of fresh or frozen asparagus (250 g)
1 tablespoon of salt or to taste
2 liters of chicken broth
1/4 cup of grated Parmesan cheese (28 g)
In a large saucepan, melt half the butter and oil over medium heat
Add the onion and sauté until caramelized
Increase the heat, add the rice, and cook for 1 minute, stirring constantly
Add the carrots, asparagus, salt, and 1/2 cup of broth
Stir well
Gradually add the remaining broth, stirring constantly, until all the liquid has been absorbed and the rice is tender but still firm
Remove from heat, add the remaining butter and Parmesan cheese
Transfer to a serving dish and serve immediately
509 calories per serving
