Risotto with Spring Peas and Asparagus
Recipe from Taste of the South

Risotto with Spring Peas and Asparagus

by 1  person

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Servings: 6
Prep Time: 10 mins
Total Time: 50 mins
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  • 5   tablespoons 
  • 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
    additional freshly grated Asiago cheese
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.
Add 2 cups chicken broth, 1/4 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Stir in asparagus.
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.
Add peas and cook for 3 minutes.
Remove pan from heat and stir in cheese and cream. Garnish with additional freshly grated Asiago cheese, if desired.
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