Easy Spring Risotto

 

  • 1½ C. Arborio rice (6 C.)

  • 5 C. simmering chicken stock, preferably homemade, divided (20 C.)

  • 1 C. freshly grated Parmesan cheese (4 C.)

  • 1/2 C. dry white wine (2 C.)

  • 3 Tbsp. unsalted butter, diced (12 T.)

  • 2 tsp. kosher salt

  • 1 tsp freshly ground black pepper

  • 1 C. frozen peas (4 C.)

  • ½ lb. asparagus, trimmed & cut into 1” pieces (2 lb.)

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and asparagus, stirring until heated through. Serve hot.

Serves 4 (16)

Seasonal Recipesnothyme