Categories: Chicken, Main Dish, Soup
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large onion , diced
- 2 stalks celery , diced
- 1 large carrot , peeled and diced
- 3/4 cup rice , uncooked
- 12 cups chicken stock
- 3 ounces pancetta , diced
- 16 ounces asparagus , fresh
- 1 tablespoon lemon juice
- 2 cups cooked chicken , diced (optional)
- salt
- black pepper
Directions
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In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
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Stir in the rice and add the chicken stock.
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Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
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Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
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Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
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Heat the remaining 2 Tablespoons of olive oil in a skillet.
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Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
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Add the asparagus tips and saute an additional minute.
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When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
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Bring to a boil; remove from heat.
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Season with salt and pepper.
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Serve.