Asparagus & Spring Gouda Risotto

  • Prep Time 15 min
  • Total Time 50 min
  • 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.

Nutrition Facts

  • Calories 290
  • Fat 10 g
  • Saturated Fat 6 g
  • Carbs 39 g
  • Sugar 4 g
  • Protein 12 g
  • Cholesterol 35 mg
  • Fibre 3 g
  • Sodium 1070 mg

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