Name: Spring Risotto with Asparagus & Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 cups low-sodium chicken broth; 4 tablespoons unsalted butter, (divided); 1 bunch asparagus (preferably thin, trimmed, and cut into 1-in (2.5-cm) pieces); ¼ teaspoon salt; Freshly ground black pepper; 1 cup frozen peas; 1 medium yellow onion, (finely chopped); 2 cloves garlic, (minced); 1½ cups Arborio rice; ½ cup dry white wine; ½ cup grated Parmigiano-Reggiano, (plus more for serving)

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Risotto recipe in bowl with Parmesan cheese and glass of sparkling water.

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This easy risotto recipe brings together the best of spring—tender-crisp asparagus, sweet peas, and plenty of creamy, cheesy goodness.