Description
Made with nutty brown rice that require plenty of stirring, this aromatic dish is a great way to utilize seasonal produce.
Ingredients
Units
Scale
- 1 large bunch of asparagus
- 4 tbsp (60 ml) olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 6 cups (1.44 L) water
- 2 tbsp (30 ml) no chicken base such as Better Than Bullion
- 1 cup (240 ml) chopped yellow onion
- 2/3 cup (160 ml) white wine
- 2 cups (480 ml) short grain brown rice or white rice
- 1 cup (240 ml) frozen peas, defrosted or blanched fresh peas
- 1/2 cup (120 ml) grated pecorino romano or parmesan cheese
- 1 tbsp (15 ml) butter or earth balance vegan butter
- salt and pepper
- grated parmesan cheese for garnish (optional)
Instructions
- Preheat oven to 400 degrees fahrenheit. Rinse asparagus and remove woody ends. Toss with 2 tbsp olive oil, salt and pepper on a baking sheet. Bake for 20 minutes or until fork tender and brown on the edges. Cooking time will vary depending on the size of your asparagus.
- Once asparagus is cool enough to handle, cut into 1 inch pieces.
- While the asparagus is cooking, in a medium pot bring water and chicken base to a boil and then reduce heat to a low simmer.
- Add remaining 2 tbsp of olive oil to a heavy bottomed pot over medium heat. Add onion and sauté until onion is translucent. About 3 minutes.
- Add rice and stir to coat rice with oil. Cook for an additional 2 minutes.
- Add white wine and continuously stir until almost completely absorbed.
- Add 1 cup of water and chicken base mixture and frequently stir until liquid is almost completely absorbed. Repeat until all liquid is used or to taste. It should take about 30-45 minutes. (If you are using white rice cooking time will be 20-30 minutes.)
- Remove rice from heat, add asparagus, peas, cheese, and butter. Stir until well incorporated. Add additional salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main, Side
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390