Risotto with Asparagus & Peas
 This easy risotto recipe brings together the best of spring—tender-crisp asparagus, sweet peas, and plenty of creamy, cheesy goodness. Ingredients 6 cups low-sodium chicken broth 4 tablespoons unsalted butter, divided 1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces ¼ teaspoon salt Freshly ground black pepper 1 cup frozen peas 1 medium yellow onion, finely chopped 2 cloves garlic, minced 1½ cups Arborio rice ½ cup dry white wine ½ cup grated Parmigiano-Reggiano, plus more for serving 6 cups low-sodium chicken broth 4 tablespoons unsalted butter, divided 1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces ¼ teaspoon salt Freshly ground black pepper 1 cup frozen peas 1 medium yellow onion, finely chopped 2 cloves garlic, minced 1½ cups Arborio rice ½ cup dry white wine ½ cup grated Parmigiano-Reggiano, plus more for serving Instructions In a medium pot, bring the broth to a simmer. Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside. In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; while it doesn’t require a lot of skill, it does require you to keep a close eye on it to prevent sticking.) Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table. In a medium pot, bring the broth to a simmer. Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside. In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; while it doesn’t require a lot of skill, it does require you to keep a close eye on it to prevent sticking.) Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table. Nutrition Information Powered by Per serving (8 servings) Calories: 277 Fat: 9 g Saturated fat: 5 g Carbohydrates: 37 g Sugar: 2 g Fiber: 3 g Protein: 10 g Sodium: 245 mg Cholesterol: 20 mg Per serving (8 servings) Calories: 277 Fat: 9 g Saturated fat: 5 g Carbohydrates: 37 g Sugar: 2 g Fiber: 3 g Protein: 10 g Sodium: 245 mg Cholesterol: 20 mg