Ingredients
1/2 pound fresh asparagus, trimmed and cut into 3/4-inch pieces4-1/2 cups reduced-sodium chicken broth1 medium onion, chopped2 teaspoons olive oil1-1/2 cups uncooked arborio rice1/2 cup dry white wine or additional reduced-sodium chicken broth1/2 teaspoon salt1/4 teaspoon pepper3 cups fresh baby spinach1 cup frozen peas1/4 cup grated Parmesan cheese
Preparation
Place asparagus in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Set aside.
Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, salt and pepper. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
Add the spinach, peas, cheese and reserved asparagus; cook and stir until heated through. Serve immediately.
