Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.
Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; saut 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Before adding last 1/2 cup of broth, add asparagus and peas. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.
Cooking Light Real Family Food
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This was dee-licious! The only alterations I made was that instead of 1/2 cup of white wine, I just added 1/2 cup more of veggie stock. I also added a veggie bullion cube to the stock while it simmered. Oh, and instead of 3/4 cup of peas I made it a rounded 1 cup (why not?). I kept the cheese on the side--I'm watching my calories, my husband is not. Other than that, I followed the recipe exactly (which is a rare occasion--I typically change/amend/augment most recipes I find on the Internet). I served it with some steamed green beans and bread. What a great dinner!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!