Spring Risotto

Name: Spring Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice; 454 grams asparagus, trimmed and cut into 1-inch pieces, blanched; 2 Tbsps butter; 1 liters chicken broth, heated; 177 milliliters dry white wine; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp olive oil; 1 small onion, finely chopped; 59 milliliters finely grated Parmesan cheese; 237 milliliters frozen peas, thawed

Spring Risotto might be a good recipe to expand your side dish recipe box. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 328 calories, 9g of protein, and 8g of fat per serving. This recipe serves 6. If you have arborio rice, peas, olive oil, and a few other ingredients on hand, you can make it. It is an affordable recipe for fans of Mediterranean food. It will be a hit at your Spring event. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Add 1 tablespoon butter and olive oil to a large saute pan over medium-high heat. Once butter foams add the onion and saute until tender and soft, about 6 minutes.

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Olive Oil

Butter

Onion

Equipment you will use

Frying Pan

Season the onion with salt and pepper.

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Salt And Pepper

Onion

Add the rice and cook while stirring, until you can hear the rice crackle softly, and it becomes translucent around the edges.

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Rice

Add the wine and cook, while stirring, until the wine is almost dry and absorbed.

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Wine

Once wine has been absorbed, add 1 cup hot broth at a time, stirring until almost all the liquid is absorbed, and then adding more. Cook until the rice is tender, about 25 to 30 minutes.

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Broth