Pea and Asparagus Risotto Recipe

Ingredients

• 6 cups low-sodium chicken broth ((or vegetable broth))
• 1 tablespoon Pastene olive oil
• 1 medium onion (, chopped)
• 1 1/2 cups Pastene Arborio Rice
• 1/2 cup dry white wine
• 3/4 teaspoon kosher or fine sea salt
• Freshly ground black pepper
• 3 lightly packed cups baby spinach
• 1 cup frozen peas
• 1/2 pound asparagus (, steamed and chopped into bite-sized pieces)
• 1/4 cup Pastene Grated Parmesan

Instructions

1. 1

   Bring the broth to a simmer in a medium saucepan.

2. 2

   Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3-5 minutes.

3. 3

   Add the rice and cook, stirring constantly, 1 minute.

4. 4

   Add wine and simmer, stirring constantly, until absorbed, about 1 minute.

5. 5

   Add ¾ cup of the hot broth, the salt, and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed.

6. 6

   Continue simmering and adding hot broth, about ¾ cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy looking, about 18 minutes.

7. 7

   Add the spinach and peas and cook until the spinach is wilted.

8. 8

   Add the asparagus and cook just until the vegetables are hot.

9. 9

   Stir in the Parmesan and more broth if the risotto seems too thick. Serve immediately.