Garden Risotto

11 ingredients
5 steps

Ingredients

  • 1/2 pound fresh asparagus, trimmed and cut into 3/4-inch pieces
  • 4-1/2 cups reduced-sodium chicken broth
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 1-1/2 cups uncooked arborio rice
  • 1/2 cup dry white wine or additional reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups fresh baby spinach
  • 1 cup frozen peas
  • 1/4 cup grated Parmesan cheese

Directions

  1. 1
    Place asparagus in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Set aside.
  2. 2
    Meanwhile, in a small saucepan, heat broth and keep warm. In a
  3. 3
    coated with cooking spray, saute onion in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, salt and pepper. Cook and stir until all of the liquid is absorbed.
  4. 4
    Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
  5. 5
    Add the spinach, peas, cheese and reserved asparagus; cook and stir until heated through. Serve immediately.

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