Servings:
4
Prep time:
20
Cooking time:
25
INGREDIENTS
- 250 g Venere rice
- 1 bunch of asparagus
- 125 g raspberries
- 1 golden onion
- parsley
- extra virgin olive oil
- unrefined salt
INSTRUCTIONS
- Cut the asparagus into small pieces, keeping the tips whole.
- In a pan, brown the finely sliced onion in olive oil. Add the asparagus and cook for about 5 minutes, keep warm.
- Meanwhile, boil the Venere rice following the instructions on the pack. Once cooked, drain it and add the asparagus and a round of olive oil.
- Mix together and add the raspberries before serving.
