Shelly's Recipe

GREEN PEA-AND-ASPARAGUS RISOTTO

Category: Rice/Risotto

1/2 cup finely chopped sweet onion
2 tbsp butter
1 tbsp olive oil
1 garlic clove, minced
1 cup uncooked Arborio rice (short-grain)
2 3/4 cups low-sodium chicken broth
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
1/4 to 1/2 cup low-sodium chicken broth
Salt and pepper to taste
1/2 lb asparagus
1/2 cup frozen sweet green peas, thawed
1 tbsp chopped fresh mint
1 tsp lemon zest
2 tsp lemon juice

Stir together first 4 ingredients a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add 1/4 cup additional broth, 1 Tbsp. at a time, if necessary, for desired consistency. Season with salt and pepper to taste.

Meanwhile, snap off and discard tough ends of asparagus, and cut into 2-inch pieces. Sauté asparagus in a lightly greased nonstick skillet over medium heat 3 to 4 minutes or until crisp-tender; stir in green peas. Stir asparagus mixture, chopped fresh mint, lemon zest, and lemon juice into prepared risotto. Serve immediately.