Spring Risotto with White Asparagus, Snow Peas Recipe

Ingredients

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1.2 medium onion, chopped
• 2 tsp olive oil
• 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
• Condimenti:
• 1/2 medium onion, chopped
• 6oz (180gr) white asparagus, trimmed, peeled, cut into 1″ (2.5cm) lengths
• 4oz (120gr) snow peas, trimmed, cut in half or thirds
• 6oz (180gr) ham, cut into cubes
• 2oz (60gr) cherry tomatoes, cut in half
• 2 tsp olive oil
• When wine is almost absorbed add a 1/3 cup of stock and stir. (No need to stir constantly but do stir from time to time.)
View Full Recipe at Thyme for Cooking, the Blog