Risotto with Spring Peas and Asparagus

Recipe from Taste of the South
Risotto with Spring Peas and Asparagus
SERVINGS
6
PREP TIME
10 mins
TOTAL TIME
50 mins
Ingredients
  • 5 tablespoons butter
  • 1 cup chopped leek
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 4 cups hot chicken broth, divided
  • 1 pound asparagus, trimmed and cut into 3/4-inch pieces
  • 1 1/2 cups frozen peas, unthawed
  • 3/4 cup (approximately 1.5 ounces) freshly grated Asiago cheese
  • 1/4 cup heavy whipping cream
Garnish
  • additional freshly grated Asiago cheese
Related Video
How to Steam Asparagus

Learning how to steam asparagus allows you to reap all of the benefits from the nutrient packed vegetable. It pairs perfectly with any meat for a well rounded meal.

Directions
1. 
In a Dutch oven, heat butter over medium heat. 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.
2. 
Add 2 cups chicken broth, 1/4 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Stir in asparagus.
3. 
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.
4. 
Add peas and cook for 3 minutes.
5. 
Remove pan from heat and stir in cheese and cream. Garnish with additional freshly grated Asiago cheese, if desired.
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