Ingredients
| 6 cups | low-sodium chicken broth | |
| 1 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | medium onion, chopped | |
| 1½ cups | Pastene Arborio Rice | |
| ½ cup | dry white wine | |
| ¾ tsp | kosher salt | |
| freshly ground black pepper to taste | ||
| 3 cups | baby spinach, lightly packed | |
| 1 cup | frozen peas | |
| 8 oz | asparagus, steamed and chopped into bite-sized pieces | |
| ¼ cup | Pastene Grated Parmesan Cheese |
Directions
- Bring the broth to a simmer in a medium saucepan.
- Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes.
- Add the rice and cook, stirring constantly, 1 minute.
- Add wine and simmer, stirring constantly, until absorbed, about 1 minute.
- Add ¾ cup of the hot broth, salt, and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed.
- Continue simmering and adding hot broth, about ¾ cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy looking, about 18 minutes.
- Add the spinach and peas and cook until the spinach is wilted.
- Add the asparagus and cook just until the vegetables are hot.
- Stir in the parmesan and more broth if the risotto seems too thick. Serve immediately.
Recipe by Gluten Free and More Magazine
