Garden Risotto

1/2 pound asparagus
6 cups chicken broth
2 teaspoons olive oil
1 medium onion chopped
1.5 cups arborio rice
1/2 cup dry white wine
3/4 tsp. salt
ground pepper
3 ounces baby spinach
1 cup peas
1/4 cup grated parmesan cheese

Microwave the asparagus in a tightly covered microwave-safe bowl with 1 tsp water for 90 seconds and cut into 3.4 inch pieces.

Bring the broth to a simmer in a medium saucepan.Heat the oil in a large heavy saucepan over medium-low heat and cook the onion, stirring a few times, until softened 3-5 minutes. Add the rice and cook, stirring constantly, for 1 minute. add the wine and simmer, stirring until absorbed. Add 3/4 cup broth and stir until absorbed. Continue simmering and adding hot broth , stirring frequently and allowing the broth to be absorbed before adding more. About 18 minutes.

Stir in the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until vegetables are hot. Stir in the Parmesan.

Serves 6
1 Cup

Calories 205
Fat: 4g
Protein 10.5 g