Risotto with Spring Peas and Asparagus
Makes:
6 servings
Total Time:
50 min
Submitted by:
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.
Notes
