Spring vegetable risotto is substantial, versatile, and comforting. It's also quite easy to make which takes about just 33 min and serves 4 people of 1 cup each.
Ingredients:
Fat-free, lower-sodium chicken or vegetable broth - 4 cups
Butter, divided - 2 tbsp
Olive oil - 2 tbsp
Chopped onion - 1 1/4 cups
Uncooked Arborio rice - 1 cup
White wine - 1/2 cup
Chopped trimmed asparagus spears - 1 cup
Frozen petite green peas, thawed - 3/4 cup
Grated fresh Parmigiano-Reggiano cheese, divided (about 1/3 cup) - 1.3 ounces
Fresh thyme leaves - 1 tbsp
Freshly ground black pepper - 1/4 tsp
Kosher salt - 1/8
Method:
1. Take the 3 quarter broth in a saucepan and simmer the heat.
2. Take a deep 10 inch skillet and heat itover medium flame.
3. Take 1 tbsp butter and olive oil in a pan and heat it.
4. Add onion and saute it for 5 min till they become tender. Add rice and cook for a min stirring continuously.
5. Stir in some wine and cook for 30 sec or till the liquid is almost absorbed.
6. Stir in 1 cup of broth and cook for 5 min or till the liquid gets absorbed. Make sure to stir constantly.
7. Add remaining broth to it 1/2 cup at a time while you stir till each portion of broth gets absorbed before adding the next 1/2 cup.
8. just before you add the last 1/2 cup of broth, add peas and asparagus.
9. Remove it from the stove and stir in the remaining 1 tbsp butter, cheese and all the ingredients.
10. let it stand for about 2 min and then serve.