Green Pea-and-Asparagus Risotto |
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Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 1 |
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Ingredients:
1/2 cup finely chopped sweet onion |
2 tablespoons butter |
1 tablespoon olive oil |
1 garlic clove, minced |
1 cup uncooked arborio rice (short-grain) |
2 3/4 cups low-sodium chicken broth |
1/4 cup dry white wine |
1/4 cup freshly grated parmesan cheese |
1/4 to 1/2 cup low-sodium chicken broth |
salt and pepper to taste |
1/2 pound asparagus |
1/2 cup frozen sweet green peas, thawed |
1 tablespoon chopped fresh mint |
1 teaspoon lemon zest |
2 teaspoons lemon juice |
Directions:
1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.
2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add 1/4 cup additional broth, 1 Tbsp. at a time, if necessary, for desired consistency. Season with salt and pepper to taste.
3. Meanwhile, snap off and discard tough ends of asparagus, and cut into 2-inch pieces. Sauté asparagus in a lightly greased nonstick skillet over medium heat 3 to 4 minutes or until crisp-tender; stir in green peas. Stir asparagus mixture, chopped fresh mint, lemon zest, and lemon juice into prepared risotto. Serve immediately.
4. Note: For testing purposes only, we used Rice Select Risotto Italian-Style Rice, an 1,100-watt microwave oven, and a 2 1/2-liter glass bowl. We found that self-sealing plastic wraps, such as GLAD Press'n Seal, do not work in this application.
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