Risotto With Asparagus & Peas
"We enjoyed this risotto with a tossed salad."
Ingredients
Nutritional
- Serving Size: 1 (451.2 g)
- Calories 381.3
- Total Fat - 11.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 5.3 mg
- Sodium - 1125.3 mg
- Total Carbohydrate - 59.5 g
- Dietary Fiber - 3.8 g
- Sugars - 2.9 g
- Protein - 8.8 g
- Calcium - 136.1 mg
- Iron - 2.9 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a medium saucepan bring the broth to a simmer.
Step 2
In a large pan over medium high heat heat the oil and then add the onion and salt and saute for a few minute or until translucent. Stir in the rice and saute for 5-10 minutes, stirring constantly. Then stir in the wine or water or the 1/2 cup broth.
Step 3
Start adding the hot stock to the rice 1 cup at a time, stirring until it is absorbed before adding more broth -- adding one cup at a time until 6 cups have been added and the rice is soft. If needed you can add another 1/2 cup at this time or until rice is creamy. Add the vegetables; cover pan and cook for 3-5 minutes. Turn off the heat; uncover pan and stir in the cheese. If needed add additional salt and pepper.
Tips
No special items needed.