Cook the rice according to package directions, omitting salt, fat, and seasoning packet.
Preheat oven to 400°.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Add 3/4 cup fontina, 3/4 cup Parmesan, thyme, salt, and pepper; stir until cheese melts. Stir in rice, asparagus, peas, and onions. Spoon rice mixture into a 13 x 9–inch baking dish coated with cooking spray. Sprinkle evenly with 1/4 cup fontina and 1/4 cup Parmesan. Bake at 400° for 18 minutes or until bubbly.
I made this for 2 of us and reduced the recipe for 4. It was good but really thick. I mistakenly added the seasoning packet to the rice and that may have added to the thickness. The flavor is good but not a wow by any means. The recipe for 4 made a lot.
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