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Ingredientes
- Coarse salt as needed
- 1/4 lb asparagus tips (abt 1 lb asparagus)
- 1/2 c. fresh shelled green peas (or possibly 1 c. thawed frzn small peas)
- 6 c. homemade chicken stock (or possibly 3 c. canned low-sodium chicken broth and 3 c. water)
- 1/2 lb baby artichokes cleaned, cooked, and cut into wedges
- 4 Tbsp. unsalted butter
- 1/2 c. chopped yellow onion
- 2 c. imported Italian arborio rice
- 1 c. dry white wine
- 1/4 c. freshly-grated Parmigiano-Reggiano cheese plus more
Direcciones
- Bring a small saucepan of water to a boil. Add in salt. Add in the asparagus tips, and cook till tender but still hard to the bite, 1 to 2 min, depending on size. Drain asparagus, and set aside.
- If using fresh peas, bring another small saucepan of water to a boil. Add in salt and peas, and cook till tender but still hard to the bite, 5 - 10 min, depending on size. Drain peas and set aside. (Asparagus and peas may be cooked several hrs ahead.)
- Heat the stock in a medium saucepan, and keep hot over low heat.
- Heat 3 Tbsp. of the butter in a large skillet over medium heat. When the butter foams, add in the onion, and cook, stirring, till onion begins to color, 3 to 4 min. Add in the rice, and stir till it is well coated with the butter and onion, about 1 minute. Add in the wine, and stir till it is almost all reduced.
- Add in about 1/2 c. of the warm stock, or possibly just sufficient to barely cover the rice. Cook, stirring, till the stock has been almost completely absorbed. Continue cooking and stirring the rice in this manner, adding 1/2 c. stock at a time, for about 15 min. At this point, the rice should be tender but still a bit hard to the bite.
- Stir the artichokes, asparagus, and peas into the rice, and season lightly with salt. Add in the remaining Tbsp. butter and the cheese. Mix quickly for 1 to 2 min till the butter and the cheese have melted and the rice has a moist, creamy consistency. Taste, and adjust the seasoning; serve immediately with additional cheese sprinkled on top, if you like.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 6 servings | |
| Calories 431 | |
| Calories from Fat 98 | 23% |
| Total Fat 11.06g | 14% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 359mg | 15% |
| Potassium 456mg | 13% |
| Total Carbs 62.83g | 17% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.29g | 4% |
| Protein 11.59g | 19% |
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