Prep 10 mins
Cook 40 mins
Goes well with any meat course, from Canadian Diabetes Association
- 226.79 g fresh asparagus
- 14.79 ml margarine or 14.79 ml butter
- 1 small onion, chopped
- 236.59 ml uncooked long grain rice
- 591.47 ml hot chicken broth
- 29.58 ml grated parmesan cheese
- fresh ground pepper
- Wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside.
- Melt margarine in a saucepan or flame proof casserole.
- Add asparagus pieces and onion, stir, cook 5 minutes until onion is transparent and soft.
- Stir in rice and chicken broth, bring to a boil, cover, simmer 10 minutes.
- Add asparagus tips, simmer 5 minutes longer.
- Stir in 1 tablespoon parmesan cheese, and salt and pepper to taste.
- Let stand, covered, 5 minutes.
- Sprinkle with remaining parmesan.
- Diabetic- 2 starchy and 1/2 fat choices.
Dorothy, I don't know how you do it, but this is another AWESOME recipe. The asparagus was cooked just right and the flavor was out of this world. It also looked very pretty with the bright green of the veggie and the snow white of the rice. I am not sure if I will ever be able to eat asparagus any other way. Thanks for spoiling me!!
This was tasty! However, I think next time I make this I will steam the asparagus seperately and add it just before serving, as it really overpowered everything else in the dish. But the texture was great, a yummy lowfat risotto!
We just weren't crazy about it. I used vegetable stock, which may have affected the taste, I don't know. I tried to liven it up a bit with crispy bacon as a topping. It was fine for a weeknight meal, but it didn't excite anyone. The asparagus seemed both overpowering and lost at the same time; I think I prefer to eat it alone (roasted - mmmmmm, delicious) for maximum enjoyment.