Ingredients
- 6 cups chicken stock or low-sodium broth
- 1 1/4 pounds medium asparagus—ends trimmed and reserved, spears sliced on the diagonal 1/4 inch thick
- 4 mint sprigs, plus 2 tablespoons chopped mint leaves
- 2 teaspoons fennel seeds
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 celery rib, finely diced
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter, softened
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground black pepper
Description
Food & Wine
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