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Gather all ingredients. In a medium pot, bring the chicken or vegetable broth to a simmer.
In a large pot, melt 1 tbsp of butter on medium-low heat. Add chopped asparagus, salt, and pepper and cook, stirring frequently, until the asparagus is crisp yet tender, around 3-4 minutes. Add the green peas and continue cooking for another 2 minutes to fully defrost the peas. Transfer the peas and asparagus to a dish and set aside.
In the large pot on medium-low heat, melt 2 tbsps of the butter. Add the onions and cook until translucent, stirring frequently around 2 to 3 minutes. Next, add the minced garlic and cook for an additional minute.
Now, add the rice and cook until glossy and translucent around the edges, about 2 minutes, stirring frequently. Add the white wine and cook until completely absorbed, around 1 minute. Next, add about 1 cup of the simmering broth into the rice and cook until absorbed, stirring occasionally. Add the remaining broth 1 cup at a time, stirring frequently, until it is absorbed and the rice is al dente and creamy, around 25 minutes. It’s important to stir frequently to prevent sticking.
Finally, mix in the cooked peas, asparagus, grated parmigiano-reggiano cheese, and remaining butter into the risotto. If the risotto is too thick, thin it with a bit of milk. Add more salt and pepper if desired.
Serve topped with additional grated cheese and Toby’s Feta Cheese Dressing. Enjoy your Asparagus & Green Pea Risotto!