This is a traditional northern Italian soup that is quite light and ideal for a Sunday evening dinner after a big weekend.
Ingredients
- 2 bunches of green asparagus, cut into 1.5 cm pieces (snap off and discard the tough ends)
- 250g Arborio rice
- 2 litres water
- 2 stock cubes
- large pinch of mixed herbs
- pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- You can also add 200g of pieces of thinly sliced beef if you like (Korean style beef or rare roast beef are ideal)
Method
- Bring the water to the boil and add the stock cubes and rice
- When the rice is about 2/3 cooked, add the pieces of asparagus except the tips
- When the rice is almost cooked, add the herbs, pepper and asparagus tips
- Distribute the raw thinly sliced beef in 4 bowls and add the soup to each bowl and to with some Parmesan cheese
