Risotto With Asparagus & Peas

6
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In

Recipe: #34782

April 25, 2020



"We enjoyed this risotto with a tossed salad."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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