Ingredients22 m servings 258
- Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
- Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
- Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.
Per Serving: 258 calories; 10.2 36.9 6.2 25 277 Full nutrition
ReviewsRead all reviews 8
Yum! I had the 90 second basamati rice microwave pack so I modified this a bit. I sautéed the onion and garlic in 1/2 butter 1/2 olive oil. I added about 1/4 c. of fresh lemon juice and the aspa...
Decadent! I only had the microwave pouch of basmati, so I added it to the pan after sauteeing the onions, garlic and asparagus and just heated it up to temp. The directions have garlic but the l...
Phenomenal and simple. I double it and used very little cheese. Everyone loved it, even the non-asparagus eaters.
I don't like to review a recipe when I've made major changes, or offer a bad review when I've made minor changes. So, this review has minor changes and offers this verdict: Excellent! Exceeded m...
I substituted regular brown basmati rice and added some pre-cooked chicken at the end. To keep the asparagus from getting mushy I nuked it till warm & added it the last 10 minutes of cooking wit...
We had this rice dish with some salmon. It was pretty good. I had to change it little bit to be able to use brown rice instead of Basmati. The asparagus would have turn to a mush during the 45 m...