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It may not seem like Spring is on its way but before you know it, the weather will have turned, and we will be shedding our winter clothes. Nothing says “Spring” like asparagus and the grocery stores are starting to stock fresh asparagus.

The social distancing protocols are still in place however, and many people are still anxious and uncertain about when, and if, things will return to normal. Repetitive actions can have a calming effect. Stirring a pot of risotto is something I find very relaxing, and the best part is that you get a bowl of steaming, creamy comfort food, which is also great for anxiety.

You can switch the vegetables in this recipe if you have fussy eaters or if you just want to change it up. Mushrooms, sausage and spinach, zucchini, corn – all are nice substitutions.
Enjoy.

indibosAuthorindibosCategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 6 cups low-sodium chicken broth
 4 tbsp butter
 1 bunch of asparagus, trimmed and cut in into 1-inch pieces
 ¼ tsp salt
 Fresh ground black pepper
 1 cup frozen peas
 1 medium onion, finely chopped
 2 cloves garlic, minced
 1 ½ cups Arborio rice
 ½ cup white wine
 ½ cup parmesan cheese plus more for serving

1

In a medium pot, bring the broth to simmer

2

Meanwhile in a large pot, melt 1 tbsp of butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp (about 2-4 minutes), depending on the thickness of the spears.

3

Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to another plate and set aside.

4

In the same pot over medium-low heat, melt 2 tbsp of butter. Add the onions and cook stirring frequently, until they are translucent – about 2-3 minutes. Add the garlic and cook for another minute. Do not brown. Add the rice and cook, stirring constantly, until the grains of rice are glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Add about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, and until the rice is al dente and creamy, about 25 minutes.

5

Stir in the reserved vegetables, parmesan cheese, and the remaining tbsp of butter into the risotto. Taste and add salt and pepper, if necessary. Spoon the risotto into bowls and serve with added parmesan on top.

Note: if the risotto is too thick, you can add a little mild to thin it out.

Ingredients

 6 cups low-sodium chicken broth
 4 tbsp butter
 1 bunch of asparagus, trimmed and cut in into 1-inch pieces
 ¼ tsp salt
 Fresh ground black pepper
 1 cup frozen peas
 1 medium onion, finely chopped
 2 cloves garlic, minced
 1 ½ cups Arborio rice
 ½ cup white wine
 ½ cup parmesan cheese plus more for serving

Directions

1

In a medium pot, bring the broth to simmer

2

Meanwhile in a large pot, melt 1 tbsp of butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp (about 2-4 minutes), depending on the thickness of the spears.

3

Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to another plate and set aside.

4

In the same pot over medium-low heat, melt 2 tbsp of butter. Add the onions and cook stirring frequently, until they are translucent – about 2-3 minutes. Add the garlic and cook for another minute. Do not brown. Add the rice and cook, stirring constantly, until the grains of rice are glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Add about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, and until the rice is al dente and creamy, about 25 minutes.

5

Stir in the reserved vegetables, parmesan cheese, and the remaining tbsp of butter into the risotto. Taste and add salt and pepper, if necessary. Spoon the risotto into bowls and serve with added parmesan on top.

Note: if the risotto is too thick, you can add a little mild to thin it out.

Spring Risotto with Asparagus and Peas

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