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Dinner for 4

Asparagus Pea Risotto

Arborio rice cooks slowly in chicken broth with asparagus, peas, onion, garlic, wine, butter, and Parmesan.

$1.88per serving $
45 minstart to table
4servings

ItalianBudgetFamilyLunchesDinnersSpring

Ingredients

  • 6 cups low-sodium chicken broth
  • 4 tbsp unsalted butter
  • 1 bunch asparagus pieces
  • 1/4 tsp salt
  • freshly ground black pepper
  • 1 cup frozen peas
  • 1 yellow onion
  • 2 cloves garlic
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated parmigiano-reggiano (optional)

Steps

  1. Warm the chicken broth in a medium saucepan over low heat for 5 minutes.
  2. Melt 1 tablespoon butter in a large skillet, cook the asparagus with salt and pepper for 4 minutes, and set it aside.
  3. Melt the remaining butter in the skillet, then cook the onion for 5 minutes and the garlic for 1 minute.
  4. Stir in the rice for 2 minutes, add the wine, and cook for 2 minutes.
  5. Add the warm broth 1 cup at a time, stirring often and cooking for 20 minutes until the rice is tender.
  6. Stir in the peas and asparagus for 3 minutes, then fold in the Parmesan.

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