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



by 1  person


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Servings: 6
Prep Time: 10 mins
Total Time: 50 mins
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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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