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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Risotto is comforting, substantial, and so versatile. Plus, once you learn how to stir it and add the broth, you realize it’s truly a cinch to make. Ingredients:
4 cups fat-free, lower-sodium chicken or vegetable broth |
2 tablespoons butter, divided |
2 tablespoons olive oil |
1 1/4 cups chopped onion |
1 cup uncooked arborio rice |
1/2 cup white wine |
1 cup chopped trimmed asparagus spears |
3/4 cup frozen petite green peas, thawed |
1.3 ounces grated fresh parmigiano-reggiano cheese, divided (about 1/3 cup) |
1 teaspoon fresh thyme leaves |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon kosher salt |
Directions:
1. Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.
2. Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; saut 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Before adding last 1/2 cup of broth, add asparagus and peas. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.
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