Garden Risotto Recipe

Name: Garden Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/2 pound fresh asparagus, trimmed and cut into 3/4-inch pieces; 4-1/2 cups reduced-sodium chicken broth; 1 medium onion, chopped; 2 teaspoons olive oil; 1-1/2 cups uncooked arborio rice; 1/2 cup dry white wine or additional reduced-sodium chicken broth; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 cups fresh baby spinach; 1 cup frozen peas; 1/4 cup grated Parmesan cheese

Servings: persons

1/2 pound fresh asparagus, trimmed and cut into 3/4-inch pieces
4-1/2 cups reduced-sodium chicken broth
1 medium onion, chopped
2 teaspoons olive oil
1-1/2 cups uncooked arborio rice
1/2 cup dry white wine or additional reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups fresh baby spinach
1 cup frozen peas
1/4 cup grated Parmesan cheese

1
Place asparagus in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Set aside.
2
Meanwhile, in a small saucepan, heat broth and keep warm. In a
3
coated with cooking spray, saute onion in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, salt and pepper. Cook and stir until all of the liquid is absorbed.
4
Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
5
Add the spinach, peas, cheese and reserved asparagus; cook and stir until heated through. Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound fresh asparagus, trimmed and cut into 3/4-inch pieces, 4-1/2 cups reduced-sodium chicken broth, 1 medium onion, chopped, 2 teaspoons olive oil, and more.

Yes, Garden Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Risotto

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