My Garden Risotto is really two side dishes in one: a medley of fresh vegetables combined with creamy arborio rice — the result is exquisite!
Ingredients
- 6 cup(s) broth, reduced-sodium chicken
- 2 teaspoon oil, olive
- 1 medium onion(s), chopped
- 1 1/2 cup(s) rice, arborio
- 1/2 cup(s) wine, dry white
- 3/4 teaspoon salt
- pepper, black ground
- 3 cup(s) spinach, baby, lightly packed
- 1 cup(s) peas, frozen
- 1/2 pounds asparagus, woody bottoms removed, microwaved in a tightly covered, microwave safe bowl with 1 teaspoon of water for 90 seconds and cut into 3/4-inch pieces
- 1/4 cup(s) cheese, Parmesan, freshly grated
Preparation
Bring the broth to a simmer in a medium saucepan. Heat the oil in a large heavy saucepan over medium-low heat and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the rice and cook, stirring constantly, for 1 minute. Add the wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt, and a few grinds of pepper and simmer, stirring constantly, until the broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring frequently and allowing the broth to be absorbed before adding more, until the rice is almost tender and creamy looking, about 18 minutes.
Stir in the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and a little more broth if the risotto seems too thick. Serve in soup plates.
Serving size: 1 cup
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
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