09/10/2026
The perfect way to make the most of spring vegetables. Vibrant, comforting and full of vegetables, a simple dish perfect for a weeknight dinner. Make this all year round by substituting the asparagus for half a bunch of chopped cavolo nero or spinach.
INGREDIENTS (serves 2 ppl)
160 g Carnaroli rice
2 eschalot, finely diced
4 tbsp extra virgin olive oil
1⁄2 cup dry white w**e
1⁄2 tsp salt
500 ml chicken stock
Bunch asparagus, trimmed and cut into 1cm pieces
1 cup frozen peas
2 tbsp butter
20 g Parmigiano Reggiano, grated
METHOD
In a small saucepan bring the stock to a boil and let it simmer away.
Trim the woody ends off the asparagus and then cut into small 1 cm pieces. Finely dice the eschalots and set aside.
In a medium size saucepan, over low heat, add the olive oil and the diced eschalots. Stir occasionally and let it cook until translucent.
Now add the rice, stir and make sure it’s well coated with the oil. Once the rice is toasted (about 2-3 minutes), add the w**e, stir, and cook until it has evaporated.
Now add a ladle of stock to cover the rice and the salt. Stir occasionally and make sure the rice does not stick to the bottom of the pan.
Once the stock is absorbed by the rice, add another ladle of the stock.
Now add the asparagus, peas along with more stock.
Repeat until you have used the majority of the stock and your rice is al dente (approximately 18 minutes).
Now stir in the butter and Parmigiano and check for seasoning. Once the butter is melted through the rice, cover it and let it rest for 1 minute off the heat.
Serve it on individual plates and top the rice with some more grated Parmigiano Reggiano and a final drizzle of extra virgin olive oil.
