This is a modification of a recipe that appeared in Sunset magazine.
Chop and then steam asparagus to desired softness (while it was steaming we doused it with salt, butter, and pepper).Meanwhile, saute onion in olive oil for about 5 min. Add rice and cook, stirring constantly, “until the edges are bright white" or about 5 min.
While this is going, start to heat some amount of the broth so it’ll be warm when it comes time to start adding it. Add the wine, bring to a boil, and cook about 2 min.Begin adding the broth, about ½ a cup at a time, to rice as it absorbs the previously added amount, until rice is tender. Stir frequently. Stir in mint, ricotta, & lemon juice. Stir, then add peas, parmesan, butter, and asparagus. Add salt and pepper to taste.
- 12 oz. risotto (we used Vigo brand, which actually cooked within 45 min, as advertised!)
~ 32 oz. of broth (we used veggie)
~ ½ a standard bundle of asparagus
~ 1/3 cup chopped fresh mint
- 1 onion, chopped (we used red)
- 1/3 cup lemon juice
~1 cup frozen peas, thawed
- 2 Tbsp butter
- ½ cup+ ricotta
~ 2 oz shredded Parmeggiano
- ½+ cup dry white wine
- olive oil, salt, pepper