Asparagus Rice

• 4 tablespoons butter, or olive oil, divided
• 1 medium onion, diced
• 3 garlic cloves, minced
• Pinch of red pepper flakes (optional)
• 2 cups white rice
• 1 pound fresh asparagus, trimmed and cut to ½-inch pieces
• 4 cups vegetable broth or chicken broth
• ½ cup Parmesan cheese, grated
• Kosher salt and black pepper, to taste

Instructions

1. In a large skillet over medium-high heat, melt 3 tablespoons of butter.

2. Add the diced onion to the melted butter and cook until the onion is tender and slightly translucent, about 2 minutes.

3. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.

4. Add the rice and asparagus to the skillet and stir to combine.

5. Stirring frequently, toast the rice until the grains take on a light brown color, about 3 minutes.

6. Add the broth to the pan, reduce the heat to medium-low, and place a lid on the pan. Cook the rice until it absorbs all of the liquid, about 10–15 minutes.

7. Remove the pan from the heat and allow the cooked rice to continue steaming for 5 minutes.

8. Remove the lid and stir in the remaining 1 tablespoon of butter and Parmesan cheese.

9. Season the rice with salt and pepper to taste, and serve immediately