Easy Risotto with Asparagus and Peas

Serving Size
1 bowl
Prep Time
10 minutes
Cook Time
50 minutes
Easy Risotto with Asparagus and Peas

Nutrition Information

Calories 360
Fat 7 g
Saturated fat 3 g
Cholesterol 45 mg
Sodium 345 mg
Carbs 36 g
Protein 21 g
Fiber 3 g
Health Benefit

This fresh one-pot recipe makes the most of the season's fresh produce 

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  1. Preheat oven to 350°F. Pour 4 cups chicken stock in a soup pot or Dutch oven and heat on medium for 1 minute. Add rice and stir well. Cover and bake 40 minutes or until most of the liquid is absorbed.
  2. While rice cooks, prepare vegetables according to package directions. Drain and set aside. (If using fresh asparagus, steam it for 5 minutes.)
  3. Remove pot of rice from oven. Stir in remaining broth, butter, vinegar and Parmesan cheese. Stir until rice thickens (about 3 minutes). Add peas and asparagus and stir to heat through. Season to taste with salt and pepper.