Spring Pea and Asparagus Risotto

Spring Pea and Asparagus Risotto
from Cookie + Kate


Ingredients
You need 15 Ingredients
Steps
Showing 3 out of 7 Steps
  1. Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake for 55 minutes.
  2. Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
  3. Make sure your oven rack is in the middle position and place another rack in the lower third of the oven. Preheat oven to 375 degrees.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/

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