Spring Risotto with Asparagus & Peas

• servings: 4 servings
• total time: 45 minutes

Ingredients

6 cups low-sodium chicken broth

4 tablespoons unsalted butter, divided

1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces

¼ teaspoon salt

Freshly ground black pepper

1 cup frozen peas

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1½ cups Arborio rice

½ cup dry white wine

½ cup grated Parmigiano-Reggiano, plus more for serving

Directions

In a medium pot, bring the broth to a simmer.

Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside.

In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; while it doesn’t require a lot of skill, it does require you to keep a close eye on it to prevent sticking.)

Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table.

Nutrition

• Calories: 277
• Total Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 20 mg
• Sodium: 245 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 10 g