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Asparagus Parmesan Risotto

Asparagus Parmesan Risotto

KitchenAid

Serves: 4 Servings

Ingredients

  • 5-1/2 cups vegetable broth
  • 1/8 tsp salt
  • 4 Tbsp butter, divided
  • 1/3 cup onion, finely chopped
  • 2 cups uncooked Arborio rice
  • 2/3 cup dry white wine
  • 2-1/2 cups fresh asparagus pieces, about 1" long
  • 2/3 cup frozen peas
  • 1 cup grated Parmesan cheese
  • Salt and freshly ground black, to taste

Preparation

Bring broth and 1/8 tsp salt to a boil in medium saucepan over medium-high heat. Reduce heat to low and keep warm.

Set KitchenAid multi-cooker to Risotto setting. Add 3 Tbsp butter and melt on Risotto/Step 1. Add onion, cooking 2 minutes or until onion is soft, stirring with KitchenAid Stir Tower on low speed. Add rice and cook 2 minutes. Add wine and cook 2 minutes or until wine is absorbed.

Press button for Risotto/Step 2. Add 1/2 cup hot broth and cook until broth is absorbed, stirring with Stir Tower on low speed. Continue adding 1 cup broth at a time, cooking and stirring after each addition until broth is absorbed, about 20 minutes total. Add asparagus and peas. Cover and cook 5 minutes or until asparagus is tender.

Remove Stir Tower and turn multi-cooker to Keep Warm. Stir in remaining 1 Tbsp butter and cheese. Season with salt and pepper. Let stand about 10 minutes or until cheese and butter are melted.

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