Begin by filling a large pot with water and adding a generous pinch of salt. Place the pot on the stove over high heat and bring the water to a rolling boil.
While the water is heating up, fill a large bowl with ice water and set it aside.
Once the water is boiling, add the asparagus to the pot and cook for exactly 2 minutes. Then, use a slotted spoon to immediately transfer the asparagus to the bowl of ice water. This will stop the cooking process and help the asparagus retain its bright green color. Set the bowl aside for later.
Take a medium-sized pot and coat it with cooking spray. Heat the pot over medium heat and add the butter.
Once the butter has melted, add the shallots and cook for 5 to 7 minutes, stirring frequently, until they become translucent.
Add the rice to the pot and toss it in the butter and shallots until the rice is coated. Cook for an additional 2 minutes.
Add the lemon juice to the pot and stir continuously until all the juice has been absorbed, which should take about 1 minute.
In a separate pot, bring the broth to a simmer and keep it warm.
Begin adding the hot broth to the rice mixture, one half cup at a time. Stir continuously until each addition of broth has been absorbed before adding more. This process will take about 20 minutes.
Keep adding broth until the rice turns creamy and is slightly chewy, but not mushy.
Once the rice is done, remove the pot from the heat and stir in the cheese until it's fully incorporated.
Stir in the asparagus and season the dish with salt and pepper to taste.
Notes
Serving Size: 1 cup 6 Points (2022/2023 Plan)MyWW Points: 6 Blue Plan and 8 Green Plan6 WW Freestyle Points and 8 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.