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.

Product Recall : Compliments Pastrami