SERVES 4
TOTAL TIME: 35 minutes
When shopping for asparagus spears, choose those that are no more than half an inch thick at the base; thicker spears will take too long to cook. Make sure the bowl of rice is tightly covered when microwaving. See the photo that follows the recipe
|
1½ |
cups Arborio rice |
|
5 |
cups vegetable broth |
|
4 |
tablespoons unsalted butter |
|
1 |
onion, chopped fine |
|
2 |
garlic cloves, minced |
|
½ |
cup dry white wine |
|
½ |
pound asparagus, trimmed and cut into 1-inch pieces |
|
1 |
yellow squash, halved lengthwise and cut into ½-inch chunks |
|
1 |
cup frozen peas, thawed |
|
2 |
ounces Parmesan cheese, grated (1 cup), plus extra for serving |
|
Salt and pepper |
1. Microwave rice, 3½ cups broth, and 2 tablespoons butter in covered bowl until rice is softened and most of liquid is absorbed, 10 to 16 minutes.
2. Meanwhile, melt remaining 2 tablespoons butter in medium saucepan over medium-high heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced by half, about 3 minutes.
3. Stir in rice mixture, remaining 1½ cups broth, asparagus, and squash. Simmer, stirring constantly, until rice and vegetables are tender, about 5 minutes. Stir in peas and Parmesan and cook until peas are heated through, about 1 minute. Season with salt and pepper to taste and serve with extra Parmesan.
VARIATIONS
QUICK RISOTTO WITH FENNEL AND SPINACH
Omit asparagus and squash. Add 1 large trimmed and chopped fennel bulb to pan with onion. Substitute 6 cups baby spinach for peas; add spinach to risotto a handful at a time and toss to wilt, 1 to 2 minutes.
QUICK RISOTTO WITH CARROTS AND WATERCRESS
Substitute 1 pound shredded carrots for asparagus and squash. Substitute 6 cups stemmed watercress for peas; add watercress to risotto a handful at a time and toss to wilt, 1 to 2 minutes.