1.Coarsely chop asparagus and zucchini. Combine consommé, zucchini and asparagus in deep frying pan; bring to the boil, simmer, uncovered, until liquid is reduced by half.
2.Add rice and parsley; cook, stirring, until hot. Stir in cheese; season to taste. Serve topped with extra parmesan.
You can use vegetable stock instead of the chicken consommé. Stir a little chopped preserved lemon rind and fresh tarragon into the rice, if you like.Note