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Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole White Or Yellow Onion, Diced
- 1 clove Garlic, Minced
- 1-1/2 cup Arborio Rice
- 1 pound Asparagus - Trimmed And Cut Into 1-inch Pieces
- 3 cups Chicken Or Vegetable Stock
- 5 ounces, weight Gorgonzola Cheese
- 1 cup Water
- 1/4 teaspoons Salt, Or To Taste
- 1/4 cups Parmesan Cheese
Method
- In a large pot on the stove over medium heat, heat the olive oil. Add the onions, and cook for about 5 minutes, stirring occasionally, until the onion is translucent. Stir in the garlic. Cook for about another 2 minutes.
- Add the arborio rice, and cook for 2-3 minutes, while stirring. Add the asparagus. Add the stock 1/2 cup at a time, stirring constantly, and waiting until the stock is absorbed into the rice before adding the next half cup.
- Once all of the stock has been added, stir in the Gorgonzola. Add 1/2 cup of water and cook for another minute or two. The rice should be thoroughly cooked at this point. If it is still slightly hard, add the additional 1/2 cup of water and cook for another 3-5 minutes.
- Season with salt, if desired. Sprinkle with Parmesan when serving.
