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2 T. olive oil
2 T. butter
2 shallots, chopped
1 garlic clove, chopped
1 2/3 c. (300 grams) Arborio rice
4 c. vegetable stock, hot
14 ounces (400 grams) asparagus, trimmed and cut into 2 inch pieces
3/4 c. frozen peas
salt and pepper to taste
1/4+ c. dry white wine or vermouth
3/4 c. parmesan cheese, grated
- Heat olive oil and butter in a large shallow pan
- Add shallots and fry until soft but not colored
- Stir in garlic and rice and mix well
- Add 3/4 c. vegetable stock, mix well and gently simmer until liquid is evaporated
- Repeat this three more times
- Add the final cup of stock with the asparagus and peas
- Simmer until the stock is evaporated
- Season with salt and pepper
- Add the white wine or vermouth and half the parmesan cheese
- Cook for 3 minutes
- Sprinkle with the remaining cheese and serve
Serves 4 persons
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