You'll enjoy the mild, creamy flavor of this vegetable risotto—make it often.
Start to Finish: 45 minutes PT0H45M
Makes: 5 servings (1 1/4 cups each)
3 cups reduced-sodium chicken broth or vegetable broth
3 cups water
1 tablespoon butter
1 medium onion, chopped (1/2 cup)
1/4 cup shredded carrot
2 cloves garlic, finely chopped
1/4 cup dry white wine or reduced-sodium chicken broth or vegetable broth
1 package (12 oz) uncooked Arborio or other short-grain rice
1/4 teaspoon coarse salt (kosher or sea salt)
1 box (9 oz) Cascadian Farm® frozen organic asparagus cuts, thawed
2 tablespoons pine nuts, toasted*
2 oz shredded fresh Parmesan cheese (1/2 cup)
1. In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
2. Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook and stir onion, carrot and garlic in butter 2 to 3 minutes or until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed, stirring frequently.
3. When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).
4. Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately.
*To toast pine nuts: in ungreased heavy skillet, cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
High Altitude (3500-6500 ft): Increase broth to 4 cups and increase water to 4 cups. (Process in step 3 takes 20 to 30 minutes.) Stir in asparagus when the rice is almost done.