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creamy vegetable risotto

Creamy Vegetable Risotto

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

  • 1 teaspoon olive oil
  • 1 cup asparagus, chopped into 1-inch pieces
  • 4 1/2 cups chicken broth, low-sodium
  • 2 teaspoons butter
  • 1 medium sweet onion, chopped
  • 1 teaspoon minced garlic
  • 1 1/2 cups arborio rice
  • 1/2 cup dry wine (or chicken broth + 1 teaspoon lemon juice)
  • black pepper and salt to taste
  • 2 cups fresh spinach
  • 1 cup peas, canned or frozen (thawed)
  • 1/4 cup Parmesan cheese

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Saute asparagus for about 10 miutes or until crisp-tender.
  • As the asparagus is cooking, add the 4 1/2 cups of chicken broth to a saucepan and keep warm over low heat.
  • Once asparagus is cooked, remove from skillet and add the butter. Once butter is melted, add the onions and garlic. Cook until onions are tender.
  • Add the rice, stiring for 2-3 minutes or until the rice is translucent.
  • Reduce the heat to low and stir in the 1/2 cup of wine (or chicken broth + lemon juice), pepper and salt. Stir until liquid is absorbed.
  • Add the heated broth, 1/2 cup at a time, stirring constantly and until the liquid is absorbed before adding more broth.
  • Add the asparagus, spinach, peas and Parmesan cheese. Stir to combine.
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