Spring Risotto With Asparagus

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 lb asparagus, trimmed and cut into small pieces
• 1 3/4 cups fat-free low-sodium chicken broth
• 2 tablespoons olive oil
• 1 1/2 cups onions, chopped
• 2 garlic cloves, minced
• 1 cup frozen peas
• 1 cup arborio rice, uncooked
• 3/4 teaspoon kosher salt
• 1/4 cup neufchatel cheese
• 1/2 teaspoon fresh ground black pepper
• 1 ounce parmesan cheese, shaved
• 2 tablespoons fresh thyme, chopped

Recipe

• 1 bring 4 cups water to a boil in a saucepan. add asparagus and cook for 2 minutes. drain and set aside.
• 2 in a saucepan, add 1/4 cup water to 1 3/4 cups of chicken broth and bring to a simmer.
• 3 heat a large saucepan over medium heat. add olive oil and swirl to coat. add onion; cook 4 minutes. add garlic; cook 2 minutes, stirring constantly. stir in peas, uncooked rice, and salt; cook for 1 minute.
• 4 stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
• 5 stir in asparagus, neufchâtel cheese, and pepper; cook 1 minute. spoon 1 cup risotto into each of 4 bowls.
• 6 top each serving with 1 tablespoon parmesan cheese; sprinkle evenly with thyme.