Comida Kraft
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Risotto with Spring Peas and Asparagus

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6 servings

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  • 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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