Ingredients
Method
1.Melt butter in a large saucepan on medium heat. Add onion and cook for 2 minutes, stirring,until softened. Add rice and stir until well coated.
2.Add stock with 2 cups water and bring to boil. Simmer for 15 minutes, until rice is tender. Add asparagus and season to taste. Cook for 2 minutes, until tender.
3.Stir through cream. Serve soup sprinkled with parmesan.
If you’re making meal ahead stop before adding the asparagus and refrigerate it until you’re ready.
Note