ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Pea-and-Asparagus Risotto

Prep time 15 mins
Cook time 26 mins
Yield Makes 4 servings (about 3 cups)

Ingredients

  • 1/2 cup finely chopped sweet onion
  • 2 tablespoons butter
  • 1 tablespoon 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 pound asparagus
  • 1/2 cup frozen sweet green peas, thawed
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice

How to Make It

  1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

  2. 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.

  3. 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.

  4. Note: For testing purposes only, we used Rice Select Risotto Italian-Style Rice, an 1,100-watt microwave oven, and a 2 1/2-liter glass bowl. We found that self-sealing plastic wraps, such as GLAD Press'n Seal, do not work in this application.