Rice with asparagus and toma cheese

A typical Italian first course that combines the delicate flavor of the asparagus to the more decided of toma cheese. Try it!

 

Ingredients for 4 people:

 
1 bunch of asparagus
9 handfuls of rice
1 onion
2,82 OZ (80 grams) toma cheese
½ liter of vegetable broth
Parmesan cheese to taste
½ cup dry white wine
½ tablespoon extra virgin olive oil
salt q.b.

Time: 25 minutes
Difficulty: medium

Peel and clean the asparagus by removing the stalks harder. Cut into slices, leaving the tips whole. In a large pan fry the sliced onion in a tablespoon of oil. Add the rice and stir until it becomes pearly. Add the wine and asparagus. Continue cooking over low heat for 10 minutes, adding the broth a little at a time. I just put the salt in the soup. At this point check that is not too soupy, if not, add more broth and do not absorb the amount already paid. A two or three minutes from the end of cooking, add the chopped toma and Parmesan. Serve immediately.
Enjoy your meal.

See the recipe in printable PDF