'6 asparagus spears'
'1 medium onion, finely chopped'
'1/4 cup of butter'
'2 cups of rice'
'1 cup of white wine'
'1 and 3/4 cups of chicken broth'
'1/3 cup of grated Parmesan cheese'
'1 tablespoon of butter'
'6 asparagus spears'
'1 medium onion, finely chopped'
'1/4 cup of butter'
'2 cups of rice'
'1 cup of white wine'
'1 and 3/4 cups of chicken broth'
'1/3 cup of grated Parmesan cheese'
'1 tablespoon of butter'
'Trim the asparagus, removing the ends and cutting into thin strips.'
'In a large skillet, combine the onion, butter, and trimmed asparagus
Cook, stirring occasionally, until the onion is golden brown.'
'Add the rice and cook, stirring constantly, for 2-3 minutes or until lightly toasted.'
'Add the white wine and cook until evaporated.'
'Add one cup of chicken broth and cook until absorbed
Repeat this process, adding the remaining broth in 1/2-cup increments, until the rice is tender but still firm (al dente).'
'Stir in the grated Parmesan cheese and 1 tablespoon of butter
Serve immediately.'
'Serves 6.'
'Approximately 431 calories per serving.'
