development – risotto with asparagus


A simple, healthy dish that can easily be made into a main dish. 

I like to cook extra brown rice, so that the designer can have a before bedtime snack, or cereal can be made the next morning, leftovers, or a quick risotto:


1 cup brown rice (cooked)
1/4 c chicken stock (or vegetable stock)
1/2 c grated Parmesan cheese
1/2 tsp parsley
1/4 tsp salt
1 1/2 c chopped asparagus

1. On medium heat, combine rice, and stock in a large saucepan.
2. As the stock begins to simmer, add all but a tbs or two of the cheese, and the asparagus. Simmer till asparagus is cooked to your liking (mine is 5 minutes), covered.
3. Garnish with remaining cheese, parsley, and salt.

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