

Chop the asparagus into 1/2 inch pieces.
Heat the chicken stock to boiling.Lower the heat so the stock has a light rolling boil.
Add the asparagus and boil for 2-3 minutes.
Add the onion and shallot and cook 2-3 minutes, until translucent.
Add the vinegar and blend together.
Add the rice and cook in the pan for 3-4 minutes over medium heat.
Serve immediately, sprinkling the thinly sliced parmesan over the top for garnish.
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