Ingredients
- 2 14.5 oz cans vegetable broth
- 2 1/2 cups water
- 1 tablespoon olive oil
- 1 cup minced onion
- 3 cloves garlic minced
- 1 1/2 cups uncooked arborio rice
- or other short-grain rice
- 1/2 cup dry white wine
- 1/4 teaspoon pepper
- 1 1/2 pounds asparagus cut (sliced into 1 inch pieces)
- 1/2 cup frozen peas (don't thaw)
- 1/4 cup grated fresh parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- In a large saucepan, combine broth and water. Bring to a simmer. Keep warm over low heat.
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Step 2
- Heat oil in a large Dutch oven over medium heat.
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Step 3
- Add onion; saute 5 minutes or until tender.
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- Length: 5 minutes
Step 4
- Add garlic; saute 30 seconds.
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Step 5
- Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
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- Length: 4 minutes
Step 6
- Mix in pepper.
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Step 7
- Add broth mixture, 1/2 cup at a time, stirring constantly, cook until each portion of broth is absorbed before adding the next (about 25 minutes).
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- Length: 25 minutes
Step 8
- Add asparagus, and frozen peas, during the last 10 minutes of cooking.
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- Length: 10 minutes
Step 9
- Remove from heat; stir in cheese and remaining ingredients.
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Step 10
- T(Cooking):"0:40"