Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Ingredients: 4 cups fat-free, lower-sodium chicken or vegetable broth; 2 tablespoons butter, divided; 2 tablespoons olive oil; 1 1/4 cups chopped onion; 1 cup uncooked Arborio rice; 1/2 cup white wine; 1 cup chopped trimmed asparagus spears; 3/4 cup frozen petite green peas, thawed; 1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about 1/3 cup); 1 teaspoon fresh thyme leaves; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon kosher salt

12 ingredients

2 steps

Ingredients

4 cups fat-free, lower-sodium chicken or vegetable broth
2 tablespoons butter, divided
2 tablespoons olive oil
1 1/4 cups chopped onion
1 cup uncooked Arborio rice
1/2 cup white wine
1 cup chopped trimmed asparagus spears
3/4 cup frozen petite green peas, thawed
1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about 1/3 cup)
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt

Directions

1

Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.
2

Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; saut 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Before adding last 1/2 cup of broth, add asparagus and peas. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.