Ingredients
6cupslow sodium chicken broth
4tbspunsalted butter,divided
1bunchasparagus,(preferably thin), trimmed and cut into 1 in pieces
¼tspsalt
freshly ground black pepper
1cupfrozen peas
1mediumyellow onion,finely chopped
2clovesgarlic,minced
1½cupsarborio rice
½cupdry white wine
½cupparmigiano reggiano,grated, plus more for serving
Preparation
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 for 2 to 4 minutes, stirring frequently, until the asparagus is tender-crisp, depending on the thickness of the asparagus.
Add the peas and continue cooking for about 1 minute until the peas are defrosted. 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 for 2 to 3 minutes, stirring frequently, until translucent.
Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook for 2 minutes, stirring constantly, until glossy and translucent around the edges.
Add the wine and cook for about 1 minute until completely absorbed. 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 for about until it is absorbed and the rice is al dente and creamy.
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.
