Garden Risotto
"With asparagus, spinach and peas, this simple side adds spectacular flavor and tons of health benefits from green veggies. Add some Parmesan cheese, and you've got one delectable dish! —Kendra Doss, Kansas City, Missouri..."
INGREDIENTS
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1/2 pound fresh asparagus, trimmed and cut into 3/4-inch pieces
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4-1/2 cups reduced-sodium chicken broth
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1 medium onion, chopped
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2 teaspoons olive oil
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1-1/2 cups uncooked arborio rice
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1/2 cup dry white wine or additional reduced-sodium chicken broth
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 cups fresh baby spinach
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1 cup frozen peas
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1/4 cup grated Parmesan cheese
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