Spring Risotto With Asparagus

Name: Spring Risotto With Asparagus
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 cups, 4 serving(s)
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

Submitted by D. Todd Miller

"This recipe is from Vanessa Lanier, chef of the High Point (North Carolina) Country Club. While it is time-consuming, the creamy result is worth the effort. The recipe was published in a local periodical."

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Ready In:: 50mins
Ingredients:: 12
Yields:: 4 cups
Serves:: 4

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

directions

Bring 4 cups water to a boil in a saucepan. Add asparagus and cook for 2 minutes. Drain and set aside.
In a saucepan, add 1/4 cup water to 1 3/4 cups of chicken broth and bring to a simmer.
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.
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).
Stir in asparagus, Neufchâtel cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls.
Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.