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Asparagus & Green Pea Risotto

4 cups vegetable or chicken broth
1 cup water
2 Tbsp. butter, divided
2 Tbsp. vegetable oil
1 medium white onion, chopped
2 cloves garlic, minced
1 cup Arborio rice
½ cup white wine
½ lb. chopped asparagus
1 cup green peas
1 Tbsp. The Spice Hunter California Parsley Leaves
2 Tbsp. shredded parmesan cheese
¼ tsp. The Spice Hunter Fine Ground Black Pepper

In a medium saucepan, combine broth and water, bring to a boil and keep at a simmer. In a large stockpot heat 1 Tbsp. butter with oil over medium heat, add onion and garlic, then sauté until slightly softened. Add rice and cook for 5 minutes, stirring frequently. Add the wine and continue stirring until the liquid has been absorbed. Add the asparagus, peas and parsley along with one large ladle full (about ½ cup) of simmering broth, stirring continuously until absorbed. Repeat, one ladle full of broth at a time, until all the liquid has been absorbed and rice is creamy, but retains a slight al dente texture. Remove from heat, stir in cheese and black pepper. Serve immediately.