Fresh Garden Risotto

  • 1/2 lbs asparagus, woody bottoms removed
  • 6 cups chicken broth
  • 2 tsps. olive oil
  • 1 medium onion, chopped
  • 1-1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 3/4 tsp salt
  • black pepper
  • 3 ounces baby spinach leaves
  • 1 cup frozen peas
  • 1/4 parmesan cheese.
  1. Microwave asparagus in a tightly covered bowl with 1 tsp water for 90 seconds and cut into 3/4 inch pieces, set aside.
  2. bring broth to a simmer
  3. heat oil in a large saucepan and cook onion until soften
  4. add rice and cook, stirring constantly for 1 min.
  5. add wine and simmer, stirring constantly until absorbed, about 1 minute
  6. add 3/4 cup of hot broth, salt, pepper and simmer, stir constantly until broth is absorbed.
  7. continue simmering and adding hot broth 3/4 cup at a time waiting for it to be absorbed, (about 18 minutes)
  8. stir in the spinach and peas and cook until the spinach is wilted, add the asparagus and cook just until the vegetables are hot.
  9. stir in the parmesan

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