Asparagus & Green Pea Risotto
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Category
Side Dishes
Ingredients
- 4 cups vegetable or chicken broth
- 1 cup water
- 2 Tbsp. butter, divided
- 2 Tbsp. vegetable oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup white wine
- ½ lb. chopped asparagus
- 1 cup green peas
-
1 Tbsp. The Spice Hunter California Parsley Leaves
- 2 Tbsp. shredded parmesan cheese
-
¼ tsp. The Spice Hunter Fine Ground Black Pepper
Directions
In a medium saucepan, combine broth and water, bring to a boil and keep at a simmer. In a large stockpot heat 1 Tbsp. butter with oil over medium heat, add onion and garlic, then sauté until slightly softened. Add rice and cook for 5 minutes, stirring frequently. Add the wine and continue stirring until the liquid has been absorbed. Add the asparagus, peas and parsley along with one large ladle full (about ½ cup) of simmering broth, stirring continuously until absorbed. Repeat, one ladle full of broth at a time, until all the liquid has been absorbed and rice is creamy, but retains a slight al dente texture. Remove from heat, stir in cheese and black pepper. Serve immediately.
