Ingredients

500g fresh asparagus
30g butter
1 tblspn olive oil
1 large brown onion, chopped
1 clove garlic, crushed
1 3/4 cups Sunrice Arborio rice
3 cups vegetable stock
3 cups water
3/4 cup grated parmesan cheese
2 tblspn fresh flatleaf parsley (Italian), chopped

Instructions

• Cut asparagus into 2.5 cm lengths. Boil, steam or microwave asparagus until just tender. Drain, rinse under cold water and drain again.
• Combine stock and the water in a saucepan. Bring to the boil and keep hot.
• Heat butter and oil in a frypan, add onion and garlic. Cook, stirring, until onion is soft. Add rice and stir until combined.
• Stir 2/3 cup (160ml)of hot stock mixture into rice mixture. Cook, stirring over low heat, until liquid is absorbed.
• Continue adding stock mixture very gradually, stirring until all liquid is absorbed before adding more.
• Total cooking time should be about 30 minutes or until rice is tender. Stir in asparagus, cheese and parsely, and heat through.

Tips

• Gradually adding the stock will give you the best results

Variations

• This recipe can be made substituting the aspargus for cooked chicken, prawns or tinned salmon.