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- 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.
- Microwave asparagus in a tightly covered bowl with 1 tsp water for 90 seconds and cut into 3/4 inch pieces, set aside.
- bring broth to a simmer
- heat oil in a large saucepan and cook onion until soften
- add rice and cook, stirring constantly for 1 min.
- add wine and simmer, stirring constantly until absorbed, about 1 minute
- add 3/4 cup of hot broth, salt, pepper and simmer, stir constantly until broth is absorbed.
- continue simmering and adding hot broth 3/4 cup at a time waiting for it to be absorbed, (about 18 minutes)
- stir in the spinach and peas and cook until the spinach is wilted, add the asparagus and cook just until the vegetables are hot.
- stir in the parmesan
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