2 pounds asparagus, ends trimmed and cut into 2-in. pieces
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese
How to Make It
In a small saucepan, bring broth to a simmer.
Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.
Delish! I also only used 1 pound of asparagus which was plenty. My arm was about to fall off after all the constant stirring, but it was well worth it. I might add some minced garlic and cracked black peppercorns next time for a little extra seasoning.
This is VERY good! Other than using only 1 pound of very thin asparagus (and it seemed very veggie-dense) and adding 1/2-3/4 c dry white wine, I followed the recipe and it was lovely. I served with sauteed chicken breasts sprinkled w/ Italian seasoning (herb blend) and garlic powder. Everyone including my picky boys ate it! This one is a keeper!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.