From Once Upon a Chef
Spring Risotto with Asparagus & Peas
- Time
- 45 min
- Makes
- 4
- Ingredients
- 11
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Ingredients
- 6 cups low-sodium chicken broth
- 4 tablespoons unsalted butter, (divided)
- 1 bunch asparagus (preferably thin, trimmed, and cut into 1-in (2.5-cm) 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)
Nutrition · per serving
- Calories
- 277 kcal
- Fat
- 9 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 245 mg
- Protein
- 10 g
- Cholesterol
- 20 mg
- Carbohydrate
- 37 g
- Saturated fat
- 5 g
As published by Once Upon a Chef.
The method
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