The pork recipe from Saturday needed a starch and vegetable to complete the meal. In the interests of time, table space and the ingredients on hand, I opted to combine them.
- 2 cups arborio rice
- 1/2 cup dry white wine
- 3 cups vegetable broth
- 1 small onion, diced
- olive oil
- 1 medium bunch of asparagus, last inch removed and the rest cut into 3/4- to 1-inch pieces
- salt and pepper
- 1/3 cup parmesan cheese, grated
Add broth to a small saucepan and keep warm over medium-low heat.
Heat olive oil in a large saucepan over medium-high heat. When it begins to shimmer, add the onions and cook until translucent. Add the rice and stir thoroughly. Allow the rice to toast and brown a little until aromatic (it should have a nutty smell), 5 to 7 minutes. Add the wine and stir until absorbed.
Add two ladlefuls (approximately 1/2 cup) of broth and stir constantly until it is absorbed. Continue adding broth, one ladleful at a time, and stirring until all of the broth is absorbed and there is a nice creamy sauce.
As you are adding broth, heat olive oil a medium skillet. With the burner on medium-high, add the asparagus, season with salt and pepper and cook until crisp-tender, about five minutes.
Add the parmesan cheese and mix well. Serve hot.