Spring Green Risotto

Name: Spring Green Risotto
Ingredients: 4 cups Low Sodium Chicken Broth; 2 Tablespoons Olive Oil; 1 whole Yellow Onion, Chopped; 2 cloves Garlic, Minced; 1 cup Arborio Rice; 1/2 pounds Asparagus, Cut Into 1-inch Pieces; 2 cups Chopped Baby Spinach Leaves; 3 Tablespoons Chopped Chives; 1 Tablespoon Chopped Thyme Leaves; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/2 cups Grated Parmesan Cheese; 2 Tablespoons Basil Pesto

13 ingredients

3 steps

Ingredients

4 cups Low Sodium Chicken Broth
2 Tablespoons Olive Oil
1 whole Yellow Onion, Chopped
2 cloves Garlic, Minced
1 cup Arborio Rice
1/2 pounds Asparagus, Cut Into 1-inch Pieces
2 cups Chopped Baby Spinach Leaves
3 Tablespoons Chopped Chives
1 Tablespoon Chopped Thyme Leaves
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1/2 cups Grated Parmesan Cheese
2 Tablespoons Basil Pesto

Directions

1

1. Bring the chicken broth to a simmer in a medium saucepan. Then cover the pan and keep broth warm over a low heat.
2

2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the rice and cook for 2 to 3 minutes, until lightly toasted.
3

3. Add 1/2 cup of chicken broth to the rice and stir for about 2 minutes, until almost completely absorbed. Stir in the asparagus, spinach, chives, and thyme and season with salt and pepper. Continue cooking the rice, adding more broth 1/2 cup at a time and stirring constantly, for 20 to 30 minutes total. Make sure the prior 1/2 cup of broth is absorbed before adding the next 1/2 cup. Continue cooking until the rice is smooth and creamy. Remove from the heat and stir in the cheese and pesto. Serve immediately.