Ingredients Jump to Instructions ↓

  1. 1/2 pound fresh asparagus, trimmed and cut into 3/4-inch pieces

  2. 4-1/2 cups reduced-sodium chicken broth

  3. 1 medium onion, chopped

  4. 2 teaspoons olive oil

  5. 1-1/2 cups uncooked arborio rice

  6. 1/2 cup dry white wine or additional reduced-sodium chicken broth

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 3 cups fresh baby spinach

  10. 1 cup frozen peas

  11. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Place asparagus in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Set aside. Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, salt and pepper. Cook and stir until all of the liquid is absorbed. Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the spinach, peas, cheese and reserved asparagus; cook and stir until heated through. Serve immediately. Yield: 8 servings.


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