Parmesan, Peas and Asparagus Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups chicken stock, divided (use vegetable stock for an all vegetarian meal)
• 5 tablespoons unsalted butter
• 1 pound fresh asparagus, trimmed cut into about 1 1/2-inch pieces
• 8 ounces frozen or fresh peas (see notes)
• 1/2 cup dry white wine
• 1 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 350 degrees Fahrenheit.

2. 2

   Place the rice and 4 cups of broth in a pot or Dutch oven. Cover and bake for 45 minutes. (See Note #1)

3. 3

   While the rice cooks in the oven, melt 2 tablespoons of butter in a large skillet over medium heat. Add the asparagus and saute for 3-4 minutes stirring a few times. Add the peas and saute for about a minute. (see Note #2 and #3) Remove from the heat and reserve.

4. 4

   Remove the risotto rice from the oven and place it on the stove top at the lowest heat setting. Add the remaining 1 cup of broth, wine and the remaining 2 tablespoons of butter. Stir well and vigorously.

5. 5

   Add the cheese and stir for a few minutes, until the rice is creamy. Season with salt and pepper to taste.

6. 6

   Add the vegetables and mix to combine. Check for seasoning and serve hot.If your risotto gets a bit too dry, you can add more broth. 1/4 cup at a time!