Ingredients
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1 cup asparagus, chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/2 cup peas, frozen
– 1/4 cup Parmesan cheese, grated
– Salt to taste
– Pepper to taste
Method
1. Heat the vegetable broth in a pot and keep it warm on low heat. This will help the rice cook evenly.
2. In another large pan, add olive oil over medium heat. Sauté the diced onion and minced garlic until soft.
3. Stir in the Arborio rice, cooking for about 2 minutes until it’s slightly translucent.
4. Gradually ladle in the warm broth, one cup at a time, stirring often. When most of the liquid is absorbed, add the chopped asparagus and frozen peas.
5. When the rice is creamy and cooked al dente, mix in the grated Parmesan cheese. Season with salt and pepper as desired.
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