6 servings

How to Make It

Step 1

Snap off tough ends of asparagus; cut into 2-inch pieces. Set aside.

Step 2

Sauté onion, garlic, and salt in hot oil in a Dutch oven until tender. Add rice; cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup broth. Cook, stirring often, until liquid is absorbed.

Step 3

Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes.) Add asparagus and wine; cook, stirring gently, until liquid is absorbed. Stir in cheese; serve immediately.

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