Risotto with Spring Peas and Asparagus
Ingredients
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5 tablespoons butter
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1 cup chopped leek
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1 cup chopped yellow onion
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3 cloves garlic, minced
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1-1/2 cups Arborio rice
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4 cups hot chicken broth, divided
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1 pound asparagus, trimmed and cut into 3/4-inch pieces
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1-1/2 cups frozen peas, unthawed
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3/4 cup (approximately 1.5 ounces) freshly grated Asiago cheese
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1/4 cup heavy whipping cream
Garnish
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additional freshly grated Asiago cheese
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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