Asparagus & Spring Gouda Risotto

Prep time: 15min
Total time: 50min
Serves: 4
5 stalk
asparagus, trimmed, cut into 1-in. (2.5-cm) pieces
1 cup
fresh or frozen peas
250 mL
1 tbsp
butter
15 mL
1
small onion, finely chopped
1 cup
Arborio rice
250 mL
3 cups
vegetable or chicken broth
750 mL
1 cup
dry white wine
250 mL
1 cup
coarsely grated Meadowkaas Spring Gouda cheese
Salt and pepper to taste
calories
290
fat
10 g
saturated fat
6 g
carbs
39 g
sugar
4 g
protein
12 g
cholestrol
35 mg
fibre
3 g
sodium
1070 mg

Directions

  1. Blanch asparagus and peas 2 min., or until tender-crisp. Shock in cold water. Drain and set aside.

  2. In separate saucepan, bring broth and white wine to a simmer. Cover and keep warm.

  3. Heat large heavy saucepan on medium-high heat. Melt butter and cook onions until translucent, about 5 min. Stir rice into onion mixture. Cook until rice has a lightly toasted aroma.

  4. Add 1/3 of broth mixture to rice, stirring, until liquid is mostly absorbed. Repeat with another 1/3 of broth mixture. Add final portion of broth mixture, stirring until loose and creamy, and rice is tender. Gently fold in reserved asparagus, peas and grated cheese. Season to taste.