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To save time, while the asparagus is roasting, cook the leeks, brown the rice, and heat the broth to simmering.

Source: Midwest Living

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Recipe Summary

bake:
10 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place asparagus in single layer on baking sheet. Brush with 1 tablespoon olive oil; lightly sprinkle salt and black pepper. Bake, uncovered, in 450 degrees F oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds in 2-inch pieces; set aside all asparagus.

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  • Meanwhile, in large saucepan cook leeks in remaining olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.

  • In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes).

  • Stir in any remaining broth. Cook and stir just until rice is tender and creamy.

  • Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices, and peel. Makes 4 servings.

Nutrition Facts

256 calories; fat 9g; cholesterol 6mg; saturated fat 2g; carbohydrates 36g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 10g; vitamin a 1360.5IU; vitamin c 13mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.2mg; folate 68.5mcg; vitamin b12 0.1mcg; sodium 683mg; potassium 258mg; calcium 121.2mg; iron 4.9mg.
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