Springtime Risotto


  • 1 tbsp. light butter
  • 1 small onion, diced
  • 1 cup arborio rice
  • 1 cup carrots, diced
  • 4 cups chicken broth
  • 1/4 cup light cream
  • 1 cup frozen peas
  • 1 cup steamed asparagus, sliced
  • 1/2 cup Parmesan cheese, grated
  • Salt & pepper, to taste

Preheat large skillet with high sides over medium heat. Heat up the chicken broth in a separate pot.

Sauté onion in melted butter over medium heat.

Pour in arborio rice and stir to incorporate evenly. Stir in carrot and sauté 5 minutes until rice starts to toast and onion and carrot start to get tender.

Pour in 1 cup of warm chicken broth, stirring frequently until rice soaks up the liquid. Continue in this fashion until all the chicken broth has been absorbed by the rice. Rice should be cooked al dente.

Stir in cream, peas, asparagus and Parmesan cheese. Taste and adjust seasonings with salt and pepper. Serve immediately.
by The Savvy Kitchen