Garden Risotto

This is kinda of a lot of work for a side dish, but I think that's worth the effort. It's packed with green veggies, for us are sometimes a struggle to get enough.

It turned out a little too salty for my taste, so I made some modifications to the recipe, and I figure it's easier to add salt at the end.

Garden Risotto

1/4 lb. fresh asparagus, trimmed and cut into 1 in pieces

2 1/2 cups chicken broth

1/2 onion, chopped

1 t. olive oil

3/4 cup uncooked arborio rice

1/4 cup water

1/8 t. pepper

1 1/2 cups fresh baby spinach

1/2 cup frozen peas

1/4 cup grated Parmesan cheese

Place asparagus in a saucepan. Cover with water and bring to a boil. Cover and steam for 2-3 minutes or until crisp-tender. Drain and set aside. (You can also use a steamer basket if you have one).

Meanwhile, in a saucepan, heat broth and keep warm. In a skillet saute onion in oil until tender. Add rice; cook and stir 2-3 minutes. Reduce heat; stir in water and pepper. Cook and stir until all the liquid is absorbed.

Add heated broth 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (About 20 minutes)

Add spinach, peas, cheese and asparagus; cook and stir until heated through. Serve immediately.