In a medium saucepan, heat chicken broth over medium-high heat until very hot. Reduce heat to keep broth hot.
The trick to getting creamy risotto is to add small amounts of liquid in increments until it's absorbed. This version comes together in 30 minutes, and you can easily serve it as a vegetarian entree.
Servings and Ingredients
|5 ½ c.||Hy-Vee vegetable broth|
|4 tbsp.||Hy-Vee unsalted butter, divided|
|2 clove(s)||garlic, minced|
|2 c.||Hy-Vee Select Arborio rice|
|½ c.||dry white wine, such as Pino Grigio, or chicken broth|
|4 oz.||asparagus spears, trimmed and cut into 1-inch lengths|
|2 c.||fresh baby peas|
|1 tsp.||lemon zest|
|2 tbsp.||fresh lemon juice|
|2 tbsp.||fresh Italian parsley, chopped|
|¼ tsp.||Hy-Vee ground black pepper|
|¼ c.||Hy-Vee shredded Parmesan cheese|
Things To Grab
- Medium saucepan
- Large heavy-bottomed saucepan
- Wooden spoon
In a large heavy-bottomed saucepan, melt 2 tablespoons butter over medium heat. Add garlic; cook until tender, stirring occasionally with a wooden spoon. Add rice; cook and stir about 3 minutes or until slightly fragrant. Pour in wine and stir until absorbed, about 1 minute.
Add 1/2 cup of hot broth to rice; bring to a boil and then adjust heat to maintain a lively simmer. Continue adding broth, 1/2 cup at a time, cooking and stirring until broth is absorbed each time, at intervals of about 2 to 3 minutes. Add asparagus and peas with last addition of broth. If risotto is too thick, stir in 1 to 2 tablespoons more broth.
Remove saucepan from heat. Stir in lemon zest and juice, parsley and pepper. Add remaining 2 tablespoons butter and Parmesan cheese. Serve risotto immediately.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 650mg
- Total Carbohydrates: 46g
- Protein: 8g