English Pea and Asparagus Risotto
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Recipe type: Cooking for a Crowd, Worknight Dinners, Cooking for One or Two
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 bunch green onions
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 teaspoon minced garlic
  • ½ cup dry white wine
  • 2 cups Arborio rice
  • 4 cups vegetable or chicken broth
  • ¼ cup butter, cut into pieces
  • 2 cups fresh petite English peas
  • ½ pound asparagus, chopped into 2-inch pieces and sautéed
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
Instructions
  1. Place green onions on a lightly greased rimmed baking sheet. Bake at 425° for 13 to 15 minutes. Chop onions, and set aside.
  2. Heat oil in a saucepan over medium-high heat; add shallot and garlic, and sauté 30 seconds. Stir in wine; cook, stirring constantly, 4 minutes or until wine is almost evaporated.
  3. Add rice. Cook, stirring constantly, 1 minute. Reduce heat to medium; add ½ cup broth. Cook, stirring constantly, until broth is absorbed. Repeat procedure with remaining broth, ½ cup at a time. (Total cooking time is about 22 minutes.)
  4. Stir in remaining ingredients.
Recipe by In Good Taste at https://ingoodtaste.kitchen/english-pea-and-asparagus-risotto/