Risotto is the perfect canvas for celebrating spring vegetables. Although it requires a bit of attention (constantly stirring the rice helps release starch so each grain becomes plump and creamy), the end result is worth the effort! Asparagus, peas, and a generous sprinkling of Parmesan cheese swirl with flavorful chicken broth for a comforting meal—perfect for an elegant mid-week supper or Saturday night dinner party.
Yield: 4 servings
Active Time: 30 minutes
Total Time: 45 minutes
2 tablespoons extra virgin olive oil
1 small yellow onion, diced
1 cup Arborio rice
4 cups Pacific Foods Chicken Bone Broth, warmed
¾ cup fresh peas or frozen
½ pound asparagus, trimmed and cut into 1½ in pieces, blanched
½ cup grated parmesan cheese
Zest of 1 lemon
¼ cup parsley, chopped
1 teaspoon sea salt
1 teaspoon ground black pepper
Add oil to a large skillet on medium high heat. Stir in the onions and sauté until translucent, about 5 to 6 minutes. Add the rice and toast for 2 to 3 minutes, until slightly golden. Ladle in ½ cup of broth at a time. Bring to a simmer and stir. Continue adding broth ½ a cup at a time, stirring constantly until rice is al dente and mixture is creamy, about 20 to 25 minutes.
Add the asparagus and fresh peas, stirring until the peas are cooked or defrosted, about 3 minutes. Sprinkle with freshly grated parmesan, lemon zest, parsley, salt, and freshly ground black pepper.
Photo credit: Paul Delmont
Recipe by: Angela Gaines
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