1 tablespoon olive oil
1 large clove garlic, minced
1 1/2 cups arborio rice
3 1/2 to 4 cups vegetable stock
2 teaspoons capers
1/2 pound cooked asparagus, cutinto bite-sized pieces
Salt and pepper to taste
1. In a heavy 3-quart saucepan, heat oil over medium heat. Add garlic and stir until golden. Add rice and reduce heat to low. Stir until rice is well-coated with oil and is very lightly toasted, about 1 minute.
2. Stir in stock, about 1/3 cup at a time. Stir constantly, adding more stock only when the previous batch has been absorbed. This will take about 30 minutes.
3. Add capers, asparagus, and salt and pepper to taste. Stir until hot throughout. Serve immediately.