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Cheese Rice With Asparagus & Peas

Created by dienia b on April 2, 2016

Step 1: In a stock pot, add broth or water and wine.
Step 2: Bring liquids to a boil and then turn heat to low and continue to simmer.
Step 3: In a separate, large cooking pot, over medium to medium-high heat, add the olive oil and shallot.
Step 4: Sauté until the shallot becomes translucent.
Step 5: Add rice and peas and sauté for a few minutes until the rice kernels become translucent and begin to pop.
Step 6: Add a ladle full of the broth and wine mixture to the rice and continue to stir until the liquid is almost absorbed by the rice.
Step 7: Continue this process until the rice has softened but still is firm enough to have a bit of a bite to it.
Step 8: Be careful not to add too much liquid or the rice will become too soft and mushy.
Step 9: At this point, add one more generous ladle of the broth wine mixture to the pan along with the asparagus and fontina and Parmigiano cheeses.
Step 10: Mix the ingredients thoroughly until all of the cheese has melted into the rice and the liquid is almost absorbed, approximately another 3 - 5 minutes.