Updated: Jun 2
This light and fresh risotto is the perfect dish for a springtime dinner, and it's sure to impress any mom on Mother's Day!
6 cups chicken or vegetable broth
2 tablespoons olive oil
1 small onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1 cup chopped asparagus
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and pepper to taste
In a large saucepan, heat the broth over medium heat until hot. Reduce heat to low to keep warm.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the rice and stir to coat with the oil. Cook for 1-2 minutes until the rice is lightly toasted.
Add the wine and cook, stirring constantly, until the liquid is absorbed.
Add 1 cup of the warm broth to the rice and stir constantly until the liquid is absorbed. Continue adding broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding the next.
After about 20-25 minutes, when the rice is tender but still slightly firm to the bite, stir in the asparagus and peas. Cook for an additional 2-3 minutes until the vegetables are heated through.
Remove the skillet from the heat and stir in the Parmesan cheese and parsley. Season with salt and pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.