Add the asparagus to the boiling water and cook on high heat until it reaches a crisp-tender texture, approximately 2 minutes.
Drain the asparagus and rinse with cold water to cool it down. Set it aside for later use.
In a separate medium saucepan, mix the stock with ⅓ cup of water.
Heat the stock mixture over medium-high heat until it simmers.
Lower the heat to maintain a gentle warmth.
Spray a large skillet with cooking spray and heat it over medium heat.
Add the shallot and thyme to the skillet, stirring frequently for about 3 minutes, or until softened.
Incorporate the rice into the skillet and stir for 1 minute.
Pour the wine into the skillet.
Raise the heat to medium-high and cook until most of the liquid has been absorbed, stirring for about 2 minutes.
Ladle 1 cup of the warmed stock into the skillet, stirring frequently until most of the liquid is absorbed, taking around 3 minutes.
Continue adding ½ cup of warm stock at a time, stirring in between, until the liquid is mostly absorbed and the rice is almost al dente. Reserve the final ⅓ cup of stock for later.
Mix in the salt and black pepper.
Add the shrimp to the skillet and cook for 3 to 4 minutes, stirring frequently until the shrimp are cooked through and the rice is al dente.
Remove the skillet from the heat.
Stir in the remaining ⅓ cup of stock and the cheese.
Gently fold the cooked asparagus into the mixture.
Serve the dish immediately.
Notes
Serving Size: 1½ cups8 Points (2022/2023 Plan)MyWW Points: 8 Blue Plan and 5 Green Plan8 WW Freestyle Points and 5 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.