Spring Risotto w/ Peas and Asparagus
Prep Time: 5 minutes
Total Cook Time: 40 minutes
Servings: 2 servings
Ingredients
- 2 tbsp of oil
- 1 oz of onions, diced
- 4 oz of arborio rice
- 2 cups of vegetable stock
- 1 oz of frozen peas
- 2 oz of asparagus, chopped
- Salt and black pepper to taste
- 1 tsp of thyme
- 1 tsp of garlic granulates
- 1 oz of butter
Directions/Instructions:
1 - In a hot pan, add 1 tbsp oil and saute the onions
2 - After 1 minute, add in the arborio rice
3 - Start adding stock, 2 ladles at a time, so the rice slowly absorbs the liquid
4 - Repeat until the rice is halfway done, about 10 minutes; set aside
5 - In another pan, add 1 tbsp oil and fry the peas and asparagus
6 - Season with salt and pepper and cook for 3 minutes
7 - Add the rice back to the vegetables and continue adding the remaining stock 2 ladles at a time until the rice is fully cooked
8 - Add the butter and cook for 1 minute; serve