Green onions, asparagus, and English peas team up in this delicious spring vegetable risotto.
Prep Time: 12 minutes
Cook Time: 35 minutes
Total Time: 47 minutes
- 8 to 12 ounces asparagus, cut in 1-inch lengths
- 2 tablespoons olive oil
- 4 green onions, sliced
- 2 cups Arborio rice
- 3/4 cup dry white wine, such as Sauvignon Blanc or a dry vermouth
- 5 cups chicken broth
- 1 cup frozen English peas, thawed (if using fresh peas, steam just until tender)
- 1 tablespoon butter
- 1/3 cup fresh grated Parmesan cheese*
- salt and freshly ground black pepper, to taste
Bring a medium saucepan of water to a boil. Add 2 teaspoons of salt and the asparagus. Cook for about 2 minutes, or until just tender. Drain in a colander and rinse with cold water.
Bring the chicken broth to a simmer on the stovetop and keep warm. Reserve 1/4 cup of the broth for the end of cooking time.
Put the oliveoil in a large saucepan or saute pan over medium heat. When the oil is hot, add the green onions. Cook, stirring, for 2 minutes. Add the rice and cook, stirring, until all grains are coated with oil and translucent, about 2 minutes. Add the wine and cook, stirring, until most has been absorbed by the rice.
Add chicken broth, about 1/4 to 1/2-cup at a time. Cook, stirring constantly, after each broth addition until the rice has absorbed most of the broth. Don't let the rice dry out at any point. Continue adding and broth and stirring until the rice has become tender but still a little firm in the center. This will take about 18 to 20 minutes.
Add the asparagus and peas to the rice and continue cooking, stirring, until heated. Add more broth as needed. The rice will be tender but slightly firm. Add the reserved 1/4 cup of broth and the butter, stirring thoroughly until well blended. Blend in the Parmesan cheese and add salt and pepper, to taste.
*I like lots of Parmesan, but you can adjust the amount to suit your taste.
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