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Risotto with Spring Peas and Asparagus

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 50 min
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 5 tablespoons butter
  • 1 cup chopped leek
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1-1/2 cups Arborio rice
  • 4 cups hot chicken broth, divided
  • 1 pound asparagus, trimmed and cut into 3/4-inch pieces
  • 1-1/2 cups frozen peas, unthawed
  • 3/4 cup (approximately 1.5 ounces) freshly grated Asiago cheese
  • 1/4 cup heavy whipping cream
  • Garnish: additional freshly grated Asiago cheese
make it
In a Dutch oven, heat butter over medium heat on stovetop. Add leek, onion, and garlic; cook for 2 to 3 minutes, stirring constantly. Add rice; cook for 2 to 3 minutes, or until very lightly browned, stirring constantly.

Add 2 cups chicken broth, 1/4 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Stir in asparagus. Add remaining 2 cups chicken broth, 1/4 cup at a time, continuing to stir until liquid is absorbed. Cook for approximately 20 to 25 minutes, until rice becomes creamy in texture. Add peas and cook for 3 minutes.

Remove pan from heat and stir in cheese and cream. Garnish with additional freshly grated Asiago cheese, if desired.
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