Spring Risotto


  • 6 cups low-sodium chicken broth
  • 3 oz. genoa salami (or proscuitto) diced
  • 2 Tbsp. olive oil, divided
  • 1 lb. asparagus, trimmed, cut into 1-inch pieces
  • 1 Tbsp. minced onion
  • 2 tsp. minced garlic
  • 1-1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 cup frozen peas and carrots, thawed
  • 2 Tbsp. unsalted butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Simmer broth in a saucepan over medium heat.  Cook salami in 1 Tbsp. oil in a large saute pan over medium heat until crisp, about 3-5 minutes; remove and set aside.  Add asparagus to pan; saute until crisp-tender, about 5 minutes, then remove and set aside.


Sweat onion and garlic in remaining 1 Tbsp. oil until translucent.  Stir in rice and saute until each grain is coated in oil.


Deglaze the pan with wine and stir until completely absorbed.  Add broth to the pan in 1/2 cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 30 minutes.  Stir in 2 Tbsp. unsalted butter, asparagus, peas and carrots and Parmesan.  Season with salt and pepper; top with crispy salami.