Risotto is one of our favorite dishes and there are 1001+ ways to prepare it using Fresh Harvest products. Risotto is basically an Italian dish of Arborio rice cooked in stock with other ingredients such as vegetables and/or meat.
- 6 cups low-sodium chicken broth
- 4 tablespoons Fresh Harvest butter olive oil or garlic 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, cut into 1/2-inch pieces
- 1/4 cup freshly grated Parmesan cheese
In nonstick skillet on medium heat add 2 tablespoons Fresh Harvest Butter or Garlic olive oil. Add the Asparagus and cook until crisp tender, about 5-7 minutes. Stir frequently and use a lid if needed. Cool.
Bring the chicken broth to a simmer in a medium saucepan. Heat 2 tablespoons Fresh Harvest Butter or Garlic olive oil in a heavy saucepan or Dutch oven over low heat and cook the onion, stirring occasionally, until soft, 3 to 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.
Stir very frequently.
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.