Saffron Risotto with Asparagus and Peas

Serves: 4

Ingredients

 * 6 cups low-sodium vegetable broth


 * 16 ounces asparagus, trimmed and cut into 1/2-inch pieces


 * 3/4 cup dry white wine (may use water instead)


 * 1/2 teaspoon saffron threads


 * 2 tablespoons olive oil


 * 2 cups Arborio rice or long-grain rice


 * 1 cup fresh or frozen peas, thawed


 * 1/4 cup low-fat grated Parmesan cheese (optional)

Directions

 * 1) Bring broth to a boil in a medium saucepan then add asparagus and cook for 2–3 minutes until crisp-tender. Use a slotted spoon to remove asparagus and set aside. Reduce heat to medium-low then stir in the wine and saffron and simmer, uncovered.
 * 2) Heat olive oil in a large saucepan, over medium heat. Add rice and stir for 2 minutes or until translucent. Stir in 1/2 cup of the broth to rice and continue to stir until broth is absorbed (about 8–10 minutes.) Continue to add 1/2 cup of broth at a time and stir often until all of the broth is absorbed and rice is tender.
 * 3) Add the cooked asparagus and peas and stir to combine.
 * 4) Serve with an optional sprinkling of Parmesan cheese.

Source

 * Saffron Rissotto with Asparagus and Peas from the Public Health Cookbook—original source of recipe, public domain government resource