Stir asparagus and peas into this spring comfort dish.
Ingredients
- 3 tablespoons olive oil
- 1 diced onion
- 2 sliced garlic cloves
- 1 medium zucchini, diced
- 1 cup Arborio rice
- 3–4 cups vegetable or chicken stock
- 12 oz asparagus, chopped
- 1 cup fresh or frozen peas
- 1 tablespoon unsalted butter
- ½ cup shredded Parmesan cheese
- Salt and pepper, to taste
Instructions
- In a Dutch oven, heat the olive oil and diced onion for 5 minutes until softened.
- Add in garlic and zucchini; saute for another 5 minutes until tender.
- Stir in the Arborio rice, then gradually add in chicken stock ¼ cup at a time, allowing each addition to absorb before adding more. Continue simmering and stirring until the rice is tender
- Gently fold in the chopped asparagus and a cup of fresh or frozen peas.
- Stir in the butter, shredded parmesan cheese, and season to taste with with salt and pepper.