Asparagus and rice soup
“This is a rice soup, rather than a risotto, as it does not need to be stirred. Simply add good chicken stock or a vegetable stock to the chosen base and then add your rice. A rice soup should be silky, healing and totally satisfying, like some of the Vietnamese or other Asian soups that we have become accustomed to.”
2 tablespoons butter
2 tablespoons olive oil
1 small brown onion, peeled and finely chopped
1 medium-sized potato, peeled and very thinly sliced
2 litres hot Golden Chicken Stock
200 g Italian rice
300 g fresh asparagus, trimmed and cut into 1 cm pieces
salt and pepper
freshly grated parmesan, to taste
Heat the butter and oil in a heavy-based pan and cook the onion and potato until soft.
Add the hot stock and bring to the boil. Add the rice and lower the heat and simmer until the rice is soft.
Just before the rice is ready, add the asparagus. This will keep some of the bright green colour.
Season to taste and serve with freshly grated cheese to taste.