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Garden Risotto
, 2007, Ellie Krieger, All rights reserved

Ingredients
6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Directions
Bring the broth to a simmer in a medium saucepan. Heat the oil in a
heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring
constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds
of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and
adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed
before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until
the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in
soup plates.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved