There are many times I get a dinner idea, and when I look in the pantry I don’t have the ingredients to pull it off. This dish is one that I made on a whim wanting to have risotto, but didn’t have any Aborio rice on hand. Believe I was pregnant with my oldest and had a strong desire for rice. Thinking to take a different type of rice, and, since I wasn’t driving to the store I was making risotto my way…with Jasmine rice.
Jasmine rice when cooked sticks together, it smells and tastes great. When cooked in the way I show below (like you would Aborio rice for risotto) does work into the creaminess you would find in a risotto; but this is in no way a risotto. Using Aborio rice is key for a rich, hearty risotto. Just want to make that you don’t think this is a real risotto.
So this is my Italian asparagus rice dish.
My Faux Asparagus Risotto
1 large clove of garlic, chopped
1 medium yellow onion, chopped
1 cup of jasmine rice, rinsed
12 stalks of asparagus, washed and then chopped
3 cups of vegetable stock (you can use either chicken or beef)
2 cups of tepid water (the amount of liquids posted in the recipe is an estimate; you may need more or less depending on how much is absorbed by the rice)
2 tbsp extra virgin olive oil
1/2 cup of grated Parmigiano cheese
1 tsp of each S&P to taste
Heat oil in a large skillet on medium heat.
Add onions and garlic, and cook till translucent.
Once their color is achieved move onto the outer parts of the pan creating a circle in the middle. Add the rice to the middle. Gently mix together to get the rice coated with the oil and let cook for about 2 minutes fully mixed with the onions/garlic.
The rice will absorb the oil, so stirring the rice often is important so it doesn’t stick to the pan.
Stir in 1 cup of water until absorbed. Continue to stir.
Then add in the broth, ½ cup at a time. Stirring constantly. Move on to add more broth only when almost all the broth is absorbed. Keep doing this until rice is almost cooked, still has a bite to it. This could take 20-25 minutes.
Add in the asparagus and ½ cup of water and stir until fully absorbed. If you need more liquid to further cook the rice, you can add in the water.
Add in S&P and cook until the asparagus and rice is tender.
Turn off the heat, and add in the cheese and gently stir to mix it all in.
Serve hot sprinkled with additional cheese.
Please excuse my poor lighting. I was having issues in my kitchen. 
Valeria Out Loud 