As you may know we're risotto people. As in it's a 'go-to' when I'm not sure what else to have for dinner. I was telling a friend last week how I find it humorous that this is a go-to. When we have a baby something tells me I won't be standing in front of the stove for 45 minutes able to stir stir stir.
In an attempts to mix things up a bit and get some more greens into the bod I made Cooking Light's Spring Risotto the other day. Packed with edamame, asparagus, and cream cheese it seemed like a "must try."
On top of wanting to add more greens this came as Budget Friendly, raving that it only cost $2.40 per serving. Say it ain't so.
Well, the risotto was tasty but I've modified the recipe some adding more salt along the process so it doesn't come out too bland. Since you don't use the large amounts of butter and parm at the end of traditional risotto here you don't get that sweet and salty thing happening naturally, so feel free to season more!
Recipe thanks to and loosely modified from Cooking Light. Serves 4.
Ingredients You'll Need:
- 1 pound asparagus, cut into 1 inch pieces, trimmed
- 1 3/4 cups low sodium chicken or vegetable broth
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 2 garlic cloves, minced
- 1 cup uncooked Arborio rice
- 1 cup frozen shelled edamame
- 3/4 teaspoon kosher salt (plus more for seasoning)
- 1/4 cup cream cheese
- pepper for seasoning
- 1 ounce shaved or shredded parmesan cheese
2. Heat a dutch oven over medium heat and add the olive oil. Add onion and cook 4 minutes, then add garlic just for a minute then stir in rice, edamame, and salt. Cook for a minute then add in 1 cup of broth and stir until absorbed.
3. Add remaining broth about 3/4 cups at a time until absorbed then add in some more until it's all gone. You'll be stirring constantly!
4. Once absorbed take a quick taste and check for the seasoning. Add salt and pepper as needed. Now add the asparagus and cream cheese and cook for another minute. Check it again and you're done! Easy as that.