Creamy Asparagus Parmesan Rice (Printable Version)
# What You Need:
→ Vegetables
01 -
1 lb (450 g) fresh asparagus, trimmed and cut into 1-inch pieces
02 -
1 small yellow onion, finely chopped
03 -
2 cloves garlic, minced
→ Grains
04 -
1 cup Arborio rice (or any short-grain rice)
→ Dairy
05 -
3 tablespoons unsalted butter
06 -
½ cup freshly grated Parmesan cheese
07 -
½ cup heavy cream
→ Liquids
08 -
3 cups vegetable broth, warmed
09 -
¼ cup dry white wine (optional)
→ Seasonings
10 -
½ teaspoon salt (adjust to taste)
11 -
¼ teaspoon freshly ground black pepper
12 -
Pinch of nutmeg (optional)
# Steps to Follow:
01 -
In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the onion and sauté until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds.
02 -
Stir in the rice and cook for 1–2 minutes, until slightly toasted.
03 -
Add the white wine (if using) and stir until absorbed.
04 -
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. This should take about 15–18 minutes.
05 -
Meanwhile, steam or blanch the asparagus in lightly salted water for 3–4 minutes, until just tender but still bright green. Drain and set aside.
06 -
Once the rice is creamy and al dente, stir in the remaining 2 tablespoons of butter, heavy cream, Parmesan cheese, and cooked asparagus.
07 -
Season with salt, pepper, and a pinch of nutmeg if desired. Stir gently until everything is well combined and heated through. Serve immediately, garnished with extra Parmesan if desired.
# Additional Notes:
01 -
For added flavor, sauté mushrooms or leeks along with the onion.
02 -
Make it heartier by adding cooked chicken or shrimp.
03 -
Can be made vegan by using plant-based butter, cream, and cheese alternatives.