- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 5 stalk
- asparagus, trimmed, cut into 1-in. (2.5-cm) pieces
- 1 cup
- fresh or frozen peas
- 250 mL
- 1 tbsp
- butter
- 15 mL
- 1
- small onion, finely chopped
- 1 cup
- Arborio rice
- 250 mL
- 3 cups
- vegetable or chicken broth
- 750 mL
- 1 cup
- dry white wine
- 250 mL
- 1 cup
- coarsely grated Meadowkaas Spring Gouda cheese
- Salt and pepper to taste
Directions
Step 1
Blanch asparagus and peas 2 min., or until tender-crisp. Shock in cold water. Drain and set aside.
Step 2
In separate saucepan, bring broth and white wine to a simmer. Cover and keep warm.
Step 3
Heat 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.
Step 4
Add 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
