Dorie Greenspan’s Cheesy Rice with Asparagus

You were warned… another asparagus recipe on the way.

This does end up being similar to risotto with much less stirring and much more time to read a book or something. I used a combination of Cheddar and Parmesan so it wouldn’t end up like Cheddar Cheese Risotto with asparagus added.

Very tasty and sure to end up in my regular rotation of springtime asparagus recipes.

This is what happened.

Got the asparagus.

Asparagus.

Asparagus.

Cut the ends from the asparagus.

Asparagus tips.

Asparagus tips.

Sliced the remaining asparagus into pieces.

Asparagus pieces.

Asparagus pieces.

Started to cook the rice.

Add rice to the heated oil (a whatfoodimade action shot™!).

Add rice to the heated oil (a whatfoodimade action shot™!).

Added some wine.

Add the wine.

Add the wine.

After a moment, added the stock…

Now add the stock.

Now add the stock.

and brought that to a boil.

Bubbling.

Bubbling.

While the rice was cooking, got some garlic and a shallot.

Garlic and shallot.

Garlic and shallot.

Finely chopped the shallots.

Shallots are ready.

Shallots are ready.

And finely chopped the garlic.

Garlic is ready too.

Garlic is ready too.

There was also time to get the scallions (or, in this case, chives) ready.

Chives, filling in for the scallions.

Chives, filling in for the scallions.

Finely chopped the chives.

Finely chopped chives.

Finely chopped chives.

Grated the cheese.

Grated the cheese.

Grated the cheese.

Then moved on to getting the asparagus ready for the dish.
Cooked the asparagus pieces, then scooped them out of the water.

Scooping out the asparagus pieces.

Scooping out the asparagus pieces.

Cooked the asparagus tips too.

Blanched the asparagus tips.

Blanched the asparagus tips.

Melted the butter then added the shallots and garlic (loved the part about using just one pan for all this!).

Shallot, garlic and butter.

Shallot, garlic and butter.

Added the asparagus to the translucent shallots and garlic.

Stir in the blanched asparagus pieces.

Stir in the blanched asparagus pieces.

The rice is cooked.

The rice is ready!

The rice is ready!

Added the cheese.

Add the cheese.

Add the cheese.

Then added the asparagus-shallot-garlic mixture.

Add the asparagus mixture too (a second whatfoodimade action shot™!).

Add the asparagus mixture too (a second whatfoodimade action shot™!).

Got some of the chives into the mix too.

Some of the chives are added.

Some of the chives are added.

Garnished with the asparagus tips and some more chives and served the dish.

Cheesy Rice with Asparagus.

Cheesy Rice with Asparagus.

Cheesy Rice with Asparagus.

The recipe is here:
http://www.washingtonpost.com/pb/recipes/dorie-greenspans-cheesy-rice-asparagus/15222/


Dorie Greenspan’s Cheesy Rice With Asparagus

8 to 10 first-course servings or 4 main-course servings

Although this rice may remind you of risotto, it’s actually a cross between a pilaf and boiled rice ordinaire. The last-minute additions of cream and cheese give it the lush texture we love in risotto, without the 30 minutes of stirring.

Ingredients

1 tablespoon extra-virgin olive oil
1 cup arborio or other round rice typically used for risotto
1/4 cup dry white wine
3-1/2 cups no-salt-added vegetable broth (may substitute no-salt-added chicken broth)
1 pound medium-thickness asparagus (about 20), trimmed and peeled
Fine sea salt
1 tablespoon unsalted butter
1 large shallot, trimmed, finely chopped, rinsed in cold water and patted dry
2 cloves garlic, trimmed and green germ removed, finely chopped
2 ounces (about 2/3 cup) shredded or grated cheese, such as pecorino Romano, Parmigiano-Reggiano, sharp cheddar or a combination
1/4 cup heavy cream
3 large scallions (trimmed), white and light-green parts only, thinly sliced
Handful of fresh herbs, such as basil, parsley, chives and/or cilantro, finely chopped
Freshly ground pepper (white or black)

Steps

Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the rice and cook, stirring, just until it’s glossy. Pour in the wine and cook, stirring, until it has almost evaporated. Add the broth, bring to a boil, stir and cover the pan. Adjust the heat to medium-low so the liquid is barely bubbling; cook undisturbed for 15 to 20 minutes or until the rice is al dente and only a shallow layer of broth remains above the rice. Turn off the heat and allow the rice to finish cooking. When it’s properly cooked, there will still be liquid in the pan.

Meanwhile, cut off the asparagus tips (about 2 inches) and reserve; cut the remaining asparagus crosswise into small pieces.

Bring a small saucepan of salted water to a boil over high heat. Drop in the asparagus pieces; cook for 2 minutes; they should still be firm. Scoop them out with a slotted spoon and reserve. Drop in the asparagus tips; cook for 2 minutes, then drain and pat dry.

Wipe out the same saucepan, place it over medium-low heat and add the butter. Once the butter has melted, toss in the shallot and garlic; cook, stirring, for about 3 minutes or until translucent. Stir in the cooled asparagus pieces, then remove from the heat.

Warm the rice (in its saucepan) over low heat. Stir in the cheese and heavy cream, heating and stirring gently until the cheese melts. Gently stir in the shallot-and-asparagus mixture, scallions and herbs. Season lightly with salt and a generous amount of pepper.

Serve right away, with the reserved asparagus tips alongside, on top or mixed in.

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