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Rice and Asparagus Soup

Zuppa di Riso e Asparagi
Serves 4


2 tablespoons butter

1 small white onion, finely chopped

1 tablespoon tomato paste

1 cup water

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 pound asparagus, trimmed and cut into I-inch diagonal pieces

6 cups Chicken Broth

3/4 cup Arborio rice

Grated Parmigiano-Reggiano cheese


In a large sauté pan, melt the butter and cook the onion until soft.

Dissolve the tomato paste in the water and add it to the pan with the salt and pepper.  Add the asparagus, cover, and simmer until crisp-tender, about 3 to 4 minutes.  Set aside.

In a large saucepan, bring the broth to a boil. Add the rice, reduce the heat to low and cook, covered, until the rice is al dente, about 15 minutes.  

Add the asparagus mixture to the rice and simmer for 2 to 3 minutes longer.

Serve immediately, sprinkled with cheese.

This recipe is featured on show 2921 – Warm Up with Soup.


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