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Recipe: Risotto With Onion, Asparagus, Spinach, Artichoke Hearts and Peas

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Today's recipe is for a Northern Italian-style vegetable risotto with sweet onion, asparagus, fresh spinach, canned artichoke hearts and frozen peas.

INGREDIENTS:
4 cups chicken or vegetable broth
1/2 cup water
Olive oil
1 medium-sized diced sweet onion
1 large minced clove garlic
1 cup Arborio risotto rice
1 cup dry white wine (optional)
1-1 1/2 cups thinly sliced asparagus
6-8 ounces chopped fresh spinach
Drained, chopped artichoke hearts
1 cup frozen peas
Parmesan cheese

PROCEDURE:
Add 4 cups of chicken or vegetable broth, plus 1/2 cup water, to a deep pot on the stovetop and bring that up to a simmer.

While that's heating up, add a good splash of olive oil to a deep, wide, heavy bottomed pan and add 1 medium sized diced sweet onion.

Once the onion is translucent, add 1 large minced clove of garlic and cook that along for a minute.

Then, add 1 cup of Arborio risotto rice and stir that around and toast it for a minute.

Then, add an optional 1 cup of dry white wine and let that cook along until it's absorbed by the rice.

Then, add a ladle or two of the hot broth and stir that in.

If you're not using the white wine, you can start off by adding the broth and continuing to add it as the rice absorbs it and stirring it regularly as that's happening. It'll take about 20 minutes to cook.

Once the rice is just about soft to the tooth, add 1 - 1 1/2 cups thinly sliced asparagus and 6-8 ounces of chopped fresh spinach, and cook that along to wilt the spinach.

Then, add the drained, chopped artichoke hearts and about 1 cup of frozen peas, and continue to cook that along, adding more broth if you need to, until the rice is cooked through.

Then, add a big handful of grated Parmesan cheese, and it's time to eat.

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