Asparagus and rice soup - Donnafugata
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Recipes

Asparagus and rice soup

Time
50 Minutes
Difficulty
medium
Ingredients (4 people)
(4 serves)
1 kg (2 lbs) young asparagus
1 fresh scallion
1 tablespoon extra-virgin olive oil
1 pat butter
1 l (1 quart) broth
150 gr (5 oz) white rice
grated Parmesan cheese
salt.

Under running water clean the asparagus of any dirt then break with your handsinto small pieces. The parts you cannot break are too tough and should bediscarded. Finely mince the white part of the scallion and lightly sauté in acasserole with the oil. Before it colors add the asparagus pieces, except forthe tips (to be added later). Sauté for a few minutes with the scallion,stirring often, then salt to taste and pour in the hot broth. After four orfive minutes add the rice and when it is half cooked add the asparagus tips.When the rice is done stir in the cold butter and sprinkle with the gratedcheese.


Wine pairings

A vegetarian first course that goes perfectly with the citrus scents of cedar and green lemon in Prio, the single variety Lucido (synonym of Catarratto).


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