1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2. In a medium saucepan, bring broth to a boil. Reduce to a simmer.
3. Heat a large sauté pan over medium high heat. Add the oil and sauté onion, garlic and bell peppers then cook until soft and fragrant, about 2-4 minutes.
4. Push vegetables to side of pan and add rice to the empty side of the pan. Cook rice for 2-3 minutes, stirring constantly until grains of rice start to become clear.
5. Stir in carrots and ½ cup broth.
6. Stir mixture constantly until moisture is absorbed.
7. Keep adding broth ½ cup at a time until all moisture is absorbed and only ½ cup of broth remains.
8. Add last ½ cup broth and sliced asparagus. Cook for 4-5 minutes until asparagus is bright green and all broth is absorbed.
9. Stir in parmesan cheese and parsley.
10. Serve immediately.
6 servings
1 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.