Imagine a dish that transforms simple ingredients into a mouthwatering symphony of creamy, cheesy goodness – a recipe that will make your taste buds dance and your dinner guests swoon! This Creamy Asparagus Rice Casserole is not just another side dish; it's a culinary masterpiece that elevates the humble asparagus and rice into a decadent experience that screams gourmet comfort food. Whether you're looking to impress your family or create a show-stopping side for your next gathering, this recipe promises to be your secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 bunch asparagus, trimmed and chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Rinse the Arborio rice under cold water to remove excess starch. Drain thoroughly and set aside.
- Prepare the asparagus by washing thoroughly. Trim the tough woody ends and chop into 1-inch pieces, discarding the bottom third of the stems.
- In a large saucepan, combine the vegetable broth and Arborio rice. Bring to a simmer over medium heat, stirring occasionally to prevent rice from sticking to the bottom.
- Cook the rice for about 10 minutes, until it begins to soften but is not completely cooked. The rice should still have a firm texture.
- Add the chopped asparagus to the rice mixture, stirring to combine evenly.
- Pour in the heavy cream and mix well. Season with salt and pepper to taste, ensuring the ingredients are thoroughly combined.
- Transfer the rice and asparagus mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the grated Parmesan cheese over the top of the casserole, creating an even layer.
- Cover the baking dish with aluminum foil, creating a tight seal to trap moisture and steam.
- Bake in the preheated oven for 25-30 minutes, until the rice is fully cooked and the asparagus is tender.
- Remove the foil for the last 5-10 minutes of baking to allow the cheese to become golden and slightly crispy.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve hot, garnishing with additional fresh Parmesan cheese or chopped parsley if desired.
Tips
- Choose Fresh Asparagus: Select bright green, firm asparagus with tight, compact tips for the best flavor and texture.
- Rinse Rice Thoroughly: Washing Arborio rice removes excess starch, ensuring a perfectly creamy, not sticky, consistency.
- Don't Overcook the Rice: Remember that the rice will continue cooking in the oven, so keep it slightly al dente when pre-cooking.
- Cheese Matters: Use freshly grated Parmesan for the best melting and flavor. Pre-grated cheese often contains anti-caking agents that can affect texture.
- Foil Technique: The initial covered baking traps moisture, ensuring the rice cooks evenly and stays creamy.
- Resting is Crucial: Allow the casserole to rest after baking. This helps it set and makes serving much easier.
- Customize Your Casserole: Feel free to add cooked chicken or bacon for extra protein, or experiment with different cheese blends.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 12g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
