Ingredients
- 4 tablespoons margarine or butter
- 2 large Vidalia onions, finely chopped
- 2 1/2 pounds asparagus, tough ends removed, cut into ½" pcs
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 bay leaf
- 3 quarts water
- salt and pepper to taste
- 1 cup arborio rice
Make it step by step
- Melt margarine in a medium pot over low-medium heat. Add chopped onions, cover, and cook for 10 minutes, stirring occasionally, until onions arc softened.
- Add asparagus, thyme, sage, and bay leaf. Stir to mix. Cover and continue cooking for another 10 minutes, stirring occasionally.
- Add water, salt, and pepper Stir to mix. Raise heat to high, bring to a boil, then reduce heat to low and cook at a low-medium boil for 25 minutes, stirring occasionally. 3. Stir in rice. Cover and continue cooking for about 45 minutes, stirring frequently, until rice is tender and broth is rich. (Stir frequently or the rice will stick.) Remove bay leaf Taste for seasonings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.