Dorie Greenspan's Cheesy Rice With Asparagus

1 tablespoon extra-virgin olive oil

1 cup Arborio or other round rice typically used for risotto

¼ cup dry white wine

3½ 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

¼ 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)

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.

Serves 8 to 10 as starter or 4 main-course servings

Nutrition per serving (based on 10): 180 calories, 6 g protein, 22 g carbohydrates, 7 g fat, 4 g saturated fat, 15 mg cholesterol, 130 mg sodium, 2 g dietary fiber, 3 g sugar

Dorie Greenspan