This creamy risotto with asparagus and peas makes a lovely starter, side dish, or vegetarian main course for spring.
6 cups chicken broth
4 tablespoons of Garlic Olive Oil
1 bunch asparagus, preferably thin, trimmed and cut into 1 inch pieces
1 cup frozen peas
1 medium yellow onion, finely chopped
1-1/2 cups Arborio rice
1/4 cup Sicilian Lemon Balsamic
Salt and Pepper to taste
1/2 cup grated Parmigiano-Reggiano, plus more for serving
In a medium pot, bring the broth to a simmer.
Meanwhile, in a large pot or Dutch oven, add 1 tablespoon of the Garlic Olive Oil over medium-low heat. Add the asparagus. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside.
In the same pot over medium-low heat, add 2 tablespoons of the Garlic Olive Oil, add the onions, stirring frequently, until translucent, 2 to 3 minutes. Add the rice, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the Sicilian Lemon Balsamic and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes.