Spring Pea and Asparagus Risotto with Parmesan

Indulge in a creamy risotto infused with fresh spring peas and asparagus, topped with savory Parmesan.

Ingredients

• 1 1/2 cups arborio rice
• 4 cups chicken broth, low-sodium
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup fresh peas
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter
• 0 Salt and pepper, to taste

Instructions

1. In a medium saucepan, warm the chicken broth over low heat.
2. In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the arborio rice to the skillet, stirring frequently until the grains are lightly toasted, about 2-3 minutes.
5. Gradually add the warmed chicken broth to the rice, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next.
6. After 15 minutes, add the asparagus and peas to the risotto, continuing to stir and cook until the rice is tender and creamy, about 5-7 minutes more.
7. Remove the skillet from heat and stir in the butter and Parmesan cheese until well combined.
8. Season the risotto with salt and pepper to taste, then serve immediately.

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