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Side Dishes

Fresh Garden Risotto

Ingredients

  • 1/2 pound asparagus, woody bottoms removed
  • 6 cups chicken broth
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 3/4 teaspoon salt
  • Black pepper to taste
  • 3 ounces baby spinach leaves
  • 1 cup frozen peas
  • 1/4 cup Parmesan cheese

Directions

  1. Microwave asparagus in a tightly covered bowl with 1 teaspoon 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 softened.
  4. Add rice and cook, stirring constantly, for 1 minute.
  5. Add wine and simmer, stirring constantly, until absorbed.
  6. Add 3/4 cup hot broth, salt, and pepper and stir until broth is absorbed.
  7. Continue adding hot broth 3/4 cup at a time, allowing each addition to absorb before adding more, about 18 minutes.
  8. Stir in spinach and peas and cook until spinach is wilted.
  9. Add asparagus and cook until vegetables are hot.
  10. Stir in Parmesan cheese.