In this recipe, crisp asparagus and creamy risotto goodness combine to form one seriously delicious dinner. (Just remember: If you get tired of stirring, you can totally think of it as an arm workout.)
What You Need:
- 4 cups vegetable broth
- 6 asparagus spears, chopped
- 1 small onion, diced
- 1 cup Arborio rice
- 1 tablespoon olive oil
- ½ cup peas
- ½ cup Parmesan cheese, shredded
- salt and freshly ground pepper, to taste
Step 1: Heat the broth over medium heat until it boils. Add the asparagus and cook until tender. Then remove and immediately run under cold water to stop the cooking process. Set the asparagus aside.
Step 2: Remove the broth from heat and in a separate pot, sauté the onion in the olive oil before adding the Arborio rice. Cook until the rice is translucent, stirring often. (This will be a common theme for the rest of the recipe).