Risotto is a rice dish that is so comforting, rich, and decadent, perfect for elegant dinner parties or family dinners. I lightened the typical risotto down a bit, with spring/summer vegetables like asparagus, peas, and celery, and less cheese added.
I don't recommend making this dish ahead of time because the texture of the risotto can get messed up, however, I broke the rules this time and reheated it for my school lunches this week. Oops!
-1 cup Arborio rice
-3-4 cups low-sodium chicken broth
-1 cup frozen peas
-1/2 bunch asparagus, trimmed and cut into ½ inch pieces
-4 tablespoons skim milk
-1/4 cup grated parmesan cheese
-1/2 large onion, finely chopped
-2 cloves garlic, finely chopped
-1 tablespoon olive oil
1. In a large skillet over medium heat, add onions, asparagus, and garlic, and cook, stirring occasionally, until the onions are translucent and the asparagus has begun to get tender, about 8 minutes.