Spring Vegetable Risotto

• 4 cups fat-free, lower-sodium chicken or vegetable broth
• 2 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 1/4 cups chopped onion
• 1 cup uncooked Arborio rice
• 1/2 cup white wine
• 1 cup chopped trimmed asparagus spears
• 3/4 cup frozen petite green peas, thawed
• 1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about 1/3 cup)
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt

1. Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.
2. Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; saut 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Before adding last 1/2 cup of broth, add asparagus and peas. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.

chicken, butter, olive oil, onion, rice, white wine, frozen petite green peas, cheese, thyme, freshly ground black pepper, kosher salt

Taken from www.myrecipes.com/recipe/spring-vegetable-risotto (may not work)