Asparagus & Spring Gouda Risotto
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 5 stalk
- asparagus, trimmed, cut into 1-in. (2.5-cm) pieces
- 1 cup
- fresh or frozen peas
- 250 mL
- 1 tbsp
- butter
- 15 mL
- 1
- small onion, finely chopped
- 1 cup
- Arborio rice
- 250 mL
- 3 cups
- vegetable or chicken broth
- 750 mL
- 1 cup
- dry white wine
- 250 mL
- 1 cup
- coarsely grated Meadowkaas Spring Gouda cheese
- Salt and pepper to taste
Directions
Step 1
Blanch asparagus and peas 2 min., or until tender-crisp. Shock in cold water. Drain and set aside.
Step 2
In separate saucepan, bring broth and white wine to a simmer. Cover and keep warm.
Step 3
Heat large heavy saucepan on medium-high heat. Melt butter and cook onions until translucent, about 5 min. Stir rice into onion mixture. Cook until rice has a lightly toasted aroma.
Step 4
Add 1/3 of broth mixture to rice, stirring, until liquid is mostly absorbed. Repeat with another 1/3 of broth mixture. Add final portion of broth mixture, stirring until loose and creamy, and rice is tender. Gently fold in reserved asparagus, peas and grated cheese. Season to taste.
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