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Ingredientes
- 1/2 lb asparagus rough ends removed
- 1/4 lb speck cut 1/2" dice
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 med Spanish onion minced 1/8" dice
- 1Â 1/2 c. rice
- 4 Tbsp. unsalted butter
- 3/4 c. freshly-grated Parmigiano-Reggiano
- 1/4 c. finely-minced Italian parsley
Direcciones
- Bring 4 qts of water to a boil and add in 2 Tbsp. salt. Set up ice bath nearby. Blanch the asparagus for 1 minute, place in an ice bath, and reserve the asparagus cooking water. Once the asparagus is cooled, drain and cut into 1-inch lengths. Set aside.
- In a heavy-bottomed skillet with 3-inch sides, combine the speck, extra virgin olive oil and onion and cook over medium heat till softened but not browned, about 5 min. Add in the rice and, stirring constantly, cook till the rice turns opaque, about 2 min.
- Add in the asparagus cooking water till it covers the rice. Turn the heat up to high, stirring constantly, and cook the rice till the liquid level goes below the level of the rice. Continue adding the hot asparagus cooking liquid, 1 ladle at a time, to maintain the liquid level above the rice for 15 min.
- Add in the asparagus to the rice and cook till the rice is soft but still al dente. Remove from heat, add in butter, Parmigiano and parsley and stir through. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 426 | |
| Calories from Fat 165 | 39% |
| Total Fat 18.78g | 23% |
| Saturated Fat 8.37g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 8mg | 0% |
| Potassium 139mg | 4% |
| Total Carbs 58.01g | 15% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.17g | 1% |
| Protein 5.45g | 9% |
