All you need:
5 1/2 c. Hy-Vee chicken broth
4 tbsp Hy-Vee butter, divided
2 cloves garlic, minced
2 c. Arborio rice
1/2 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 grated lemon zest
2 tbsp fresh lemon juice
2 tbsp chopped fresh Italian parsley
1/4 tsp Hy-Vee black pepper
1/4 c. Hy-Vee shredded Parmesan cheese
All you do:
In a medium saucepan, heat chicken broth over medium-high heat until very hot. Reduce heat to keep broth hot.
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.
Nutrition information per serving:
Dietary Fiber: 4g
Saturated Fat: 4.5g
Trans fats: 0g
Daily nutritional values:
15% vitamin A
30% vitamin C