Asparagus & Pea Risotto

Name: Asparagus & Pea Risotto
Cook time: Cook Time: 30 minutes
Yield: Serves: 4 to 6
Ingredients: 5 cups Kitchen Basics® Chicken Stock; 1 cups water; 3 tablespoons unsalted butter; 1 large chopped onion (about 1 1/2 cups); 2 cloves of minced garlic; 2 cups Arborio rice; 1 cup dry white wine; 1 cup asparagus stalks, woody ends trimmed, cut into 1 inch pieces; 1 cup frozen peas; 1 cup grated Parmesan cheese; 2 teaspoons lemon juice; 2 tablespoons chopped fresh parsley; ½ teaspoon ground black pepper

RECIPE CREATED BY:

AYSEGUL SANFORD

Cook Time:
30 minutes
Serves:
4 to 6

Ingredients

5 cups Kitchen Basics^® Chicken Stock
1 cups water
3 tablespoons unsalted butter
1 large chopped onion (about 1 1/2 cups)
2 cloves of minced garlic
2 cups Arborio rice
1 cup dry white wine
1 cup asparagus stalks, woody ends trimmed, cut into 1 inch pieces
1 cup frozen peas
1 cup grated Parmesan cheese
2 teaspoons lemon juice
2 tablespoons chopped fresh parsley
½ teaspoon ground black pepper

Cook Time:
30 minutes
Serves:
4 to 6

Print Recipe

A spring-inspired risotto that’s ready in just 30 minutes! Made with fresh asparagus, sweet peas, and the rich, slow-simmered flavor of Kitchen Basics Chicken Stock, this dish is pure comfort in a bowl.

Prep & Cook Instructions

Place stock and water in a saucepan and bring it to a gentle simmer. Keep a ladle nearby.
In a medium size Dutch oven, heat butter over medium-high heat. Add onion and saute until softened, 5-7 minutes.
Add garlic and cook, stirring constantly, for 30 seconds.
Add the rice and sauté, constantly stirring, for about 3-4 minutes.
Pour in the wine and cook until it is fully absorbed while stirring it constantly, about 2 minutes.
Ladle about 5 cups of the hot stock and water mixture into the rice, turn the heat down to medium-low, cover, and simmer for 10 minutes.
Stir in the asparagus and peas, and continue to cook until almost all the liquid is absorbed, 6-7 minutes. Keep a close eye on it and stir it a few times during cooking.
Ladle in about 1 cup of the liquid (adjust the amount based on your preference) and stir until your risotto is creamy about 2-3 minutes.
Off the heat, parmesan cheese, lemon juice, and black pepper. Gently stir until combined.
Garnish with parsley and serve.

Asparagus & Pea Risotto

Ingredients

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Prep & Cook Instructions

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