Ingredients

• 3/4 cup medium grain rice
• 8 oz.(227g.) asparagus spears, preferably thin, cut into 1” pieces, discard tough ends
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 4 oz.(112g.) frozen peas, thawed
• 2 1/2-3 cups chicken broth
• 1 tablespoon unsalted butter
• 2 tablespoons Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

How to make Spring Risotto directions

• 1

  In a medium saucepan, heat the broth, cover and simmer on low.

• 2

  Steam or blanch the asparagus until still firm. Transfer to a bowl and set aside.

• 3

  In a saucepan, heat the olive oil over medium and sauté the onion and garlic until onion is soft. Add the rice and stir to coat. Reduce heat to a strong simmer and slowly pour in the wine and allow the wine to evaporate.

• 4

  Pour in one cup of the broth and, stirring constantly, let the broth absorb into the rice. Add another 1/2 cup and continue stirring. Stir in the asparagus and peas. Sprinkle with salt and pepper. Add another 1/2 cup of broth and stir. Cook until the rice is tender and creamy, about 20-25 minutes total. You might not use all of the broth. Remove from heat. Add butter and cheese. Check the seasoning and serve.