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Asparagus Gorgonzola Rice
Ingredients
| 500 g | asparagus, cleaned and trimmed |
| 200 g | risotto rice |
| 200 g | Gorgonzola cheese |
| salt and pepper to taste | |
| 1 clove(s) | garlic |
| olive oil |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Bring to a boil a pot of water and cook asparagus until soft or until it has the preferred softness. Drain and cut asparagus into small bite-size pieces.
Put oil into a frying pan, add garlic and fry slightly. Then add asparagus and Gorgonzola cheese and let simmer until cheese has melted and sauce has thickened together with the asparagus.
Meanwhile cook the rice. On a plate arrange rice and top with the asparagus Gorgonzola sauce. Serve immediately.
Put oil into a frying pan, add garlic and fry slightly. Then add asparagus and Gorgonzola cheese and let simmer until cheese has melted and sauce has thickened together with the asparagus.
Meanwhile cook the rice. On a plate arrange rice and top with the asparagus Gorgonzola sauce. Serve immediately.
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Comments by other users
This looks really nice! I plan to try this tonight! Do you reckon it's too filling to put with meat? My husband seems to think I'm trying to kill him if his plate doesn't have meat on it!
I would say it is a little bit too filling if you serve it with meat as well. It is in fact a very classical Italian dish, in the sense that it is more meant as a primo (first course) and then the meat comes as a secondo (second course) on its own.
But you may as well serve it with less rice for example and then add the meat instead. There is nothing wrong in tweaking a recipe the way it suits you and your preferences.
Alexia
But you may as well serve it with less rice for example and then add the meat instead. There is nothing wrong in tweaking a recipe the way it suits you and your preferences.
Alexia
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ChenHupages
08/01/2013 13:08 o'clock