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Sonja's Italian Rice Recipe

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This recipe for Sonja's Italian Rice, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Vannucci
Added: Saturday, October 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. onions, chopped
1/2 c. fennel, chopped
2 T.olive oil
1-1/2 c. Italian rice (risotto)
4-5 c. chicken broth, heated
Fresh asparagus, cut in 1" pieces
Salt and pepper to taste
2 T. butter
3/4 c. Parmesan cheese, grated

Directions:
Directions:
In a 2 quart sauce pan, saute onions and fennel in olive oil. Add rice and then add the hot chicken broth 1/2 c. at a time, stirring thoroughly. (This can take 20-30 minutes.)

Add asparagus and cook until tender (approx. 30 minutes). Add salt and pepper to taste; then add butter and grated cheese.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Sonja Vent was my Godfather's (Dickie) wife and loved good Italian food. She never missed a graduation and always had a recipe to share with my Mom.

 

 

 

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