Pea and Asparagus Risotto Recipe
Servings: 6 servings
Calories: 306kcal
Ingredients
- 6 cups low-sodium chicken broth (or vegetable broth)
- 1 tablespoon Pastene olive oil
- 1 medium onion , chopped
- 1½ cups Pastene Arborio Rice
- ½ cup dry white wine
- ¾ teaspoon kosher or fine sea salt
- Freshly ground black pepper
- 3 lightly packed cups baby spinach
- 1 cup frozen peas
- ½ pound asparagus , steamed and chopped into bite-sized pieces
- ¼ cup Pastene Grated Parmesan
Instructions
- Bring the broth to a simmer in a medium saucepan.
- Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3-5 minutes.
- Add the rice and cook, stirring constantly, 1 minute.
- Add wine and simmer, stirring constantly, until absorbed, about 1 minute.
- Add ¾ cup of the hot broth, the salt, and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed.
- 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.
- Add the spinach and peas and cook until the spinach is wilted.
- Add the asparagus and cook just until the vegetables are hot.
- Stir in the Parmesan and more broth if the risotto seems too thick. Serve immediately.
Nutrition
Calories: 306kcal | Carbohydrates: 50g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 439mg | Potassium: 428mg | Fiber: 4g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 4mg