Asparagus & Spring Gouda Risotto
Prep Time
Serves
Cooking Mode
5 stalk asparagus, trimmed, cut into 1-in. (2.5-cm) pieces
1 cup fresh or frozen peas
1 tbsp butter
1 small onion, finely chopped
1 cup Arborio rice
3 cups vegetable or chicken broth
1 cup dry white wine
1 cup coarsely grated Meadowkaas Spring Gouda cheese
Salt and pepper to taste
5 stalk asparagus, trimmed, cut into 1-in. (2.5-cm) pieces
1 cup fresh or frozen peas
1 tbsp butter
1 small onion, finely chopped
1 cup Arborio rice
3 cups vegetable or chicken broth
1 cup dry white wine
1 cup coarsely grated Meadowkaas Spring Gouda cheese
Salt and pepper to taste
Directions
1Blanch asparagus and peas 2 min., or until tender-crisp. Shock in cold water. Drain and set aside.
2In separate saucepan, bring broth and white wine to a simmer. Cover and keep warm.
3Heat 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.
4Add 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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Personal Note
Personal Note
