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Categories:Viewed: 7 - Published at: 7 years ago
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped fennel bulb
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup brown rice
- 2 cups chicken or vegetable stock or water
- Salt and freshly ground black pepper
- 1 1/2 cups thin asparagus cut in 1-inch pieces
- 13 cup freshly grated Parmesan cheese
Method
- Heat the oil in a heavy two- to three-quart saucepan.
- Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent.
- Stir in rice and cook, stirring, another two to three minutes.
- Add the stock or water, bring to a boil and cook uncovered for three minutes.
- Lower the heat, season the stock to taste with salt and pepper.
- Simmer covered about 40 minutes, until the liquid is absorbed.
- Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving.
- Serve with a dusting of Parmesan cheese on top.
