Spring Risotto with Fresh Asparagus and Edamame
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 cups no sodium or reduced sodium chicken broth
  • 1 lb. asparagus, chopped into 1 inch pieces
  • 1 tbsp. extra virgin olive oil
  • 1 large sweet onion, chopped
  • 3 cloves fresh garlic, minced or pressed
  • 1 cup arborio rice
  • ¼ cup dry white wine
  • 12 oz. edamame
  • ¼ cup parmesan cheese
  • salt and pepper to taste
Instructions
  1. Pour chicken broth into a medium saucepan and warm over medium-low heat. Once warmed, turn the heat down to low.
  2. Steam asparagus for 2 minutes or just until tender crisp. (Using a microwave steam bag or steamer basket in a pot of boiling water). Run under cold water or submerge in ice water bath to stop the cooking process. Set aside.
  3. Heat a medium to large saucepan over medium heat. Add the olive oil and once hot, add the onions and garlic. Saute for 3-4 minutes or until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
  4. Add the wine to the second saucepan. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add a ladle of stock to the rice.
  5. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1 ladle-full increments. Stir often to prevent the rice from sticking to the bottom of the pan. This will also help to break down the rice and give it that creamy consistency. More stirring = creamier risotto.
  6. Continue cooking and stirring rice, adding a ladle-full of broth at a time, cooking and stirring until it is absorbed.
  7. Add edamame with your last ladle of broth.
  8. Once the rice is tender and creamy & most of the broth has been been used (about 25 minutes), gently stir in the parmesan cheese and the asparagus. Add salt and pepper to taste.
Recipe by Becky's Best Bites at https://beckysbestbites.com/spring-risotto/