Spring Risotto with Peas and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups water |
2 (14 1/2-ounce) cans vegetable broth |
2 tablespoons olive oil |
1/4 cup finely chopped shallots |
1 cup uncooked arborio rice or other short-grain rice |
1/3 cup dry white wine |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups shelled green peas (about 1 1/2 pounds unshelled green peas) |
1/2 cup asparagus, diagonally cut into thin slices |
1 teaspoon grated lemon rind |
1 teaspoon chopped fresh mint |
Directions:
1. Bring the water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add shallots; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in peas, asparagus, rind, and mint; cook 5 minutes, stirring constantly.
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