Asparagus and Pea Risotto

Name: Asparagus and Pea Risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tbsp Extra Virgin Olive Oil; 1 Onion (finely chopped); 2 cloves Garlic (minced); 1-1/2 cups Arborio Rice; 1/2 cup Dry White Wine; 4 1/2 cups Hot Vegetable Broth (approx.); 1-1/2 cups Asparagus (chopped); 1 cup Peas (fresh); 1/2 cup Parmesan Cheese (freshly grated); 2 tbsp Butter

Nov 6, 2016

Asparagus and Pea Risotto

Always a favourite side dish or base to serve up with grilled chicken, fish or steak. Change up the vegetables you add throughout the season for different colours and flavours your family will enjoy.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Side Dishes

Servings people

Calories 310 kcal

Ingredients

2 tbsp Extra Virgin Olive Oil
1 Onion finely chopped
2 cloves Garlic minced
1-1/2 cups Arborio Rice
1/2 cup Dry White Wine
4 1/2 cups Hot Vegetable Broth approx.
1-1/2 cups Asparagus chopped
1 cup Peas fresh
1/2 cup Parmesan Cheese freshly grated
2 tbsp Butter

Instructions

In a large saucepan, heat oil over medium heat. Add onion and garlic; cook stirring for about 5 minutes or until softened. Add rice; stir to coat for about 1 minute. Stir in wine until almost all is cooked in.
Using a ladle, pour in about 1 cup (250 mL) of the broth; increase heat to just above medium, but not quite medium high. Cook, stirring until most of liquid is evaporated. Continue this process for about 15 minutes using as much of the stock necessary.
Stir in asparagus and peas; cook for about 5 minutes, adding more broth if necessary. Cook rice until tender but firm, remove from heat. Stir in cheese and butter until melted and smooth.

Notes

Recipe developed by Emily Richards

Nutrition

Serving: 311gCalories: 310kcalCarbohydrates: 47gProtein: 6gFat: 9gSaturated Fat: 3gCholesterol: 10mgSodium: 140mgSugar: 4gVitamin A: 300IUVitamin C: 16.5mgCalcium: 40mgIron: 1.1mg

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