PEA AND ASPARAGUS RISOTTO

PEA AND ASPARAGUS RISOTTO image

Yield 6

Number Of Ingredients 8

6 1/4 cups chicken stock or canned low-salt chicken broth
3 tablespoons olive oil
18 asparagus spears, cut into 1-inch pieces
1/2 cup shelled fresh peas
1/4 cup chopped shallots
2 cups arborio rice or medium-grain rice
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
3 tablespoons chopped fresh parsley

Steps:

Bring stock to simmer in large pot; reduce heat to low. Heat olive oil in heavy large saucepan over medium heat. Add asparagus, peas and shallots; saute until shallots are soft, about 4 minutes. Stir in rice. Add hot stock 1 cup at a time and stir constantly until liquid is absorbed. Continue cooking, adding more stock as liquid is absorbed and stirring frequently, until rice is tender but still firm to bite and mixture is creamy, about 25 minutes. Stir in cheese and parsley; serve.

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