This recipe was a great find from the latest Cooking Light magazine and it’s absolutely delicious. A little different than my usual risottos, it has some light cream cheese, so it’s a bit creamier, but a great change of pace. Super easy with almost no prep (if you buy the right things) and pretty healthy as well. I can’t speak highly enough about this dish, it was a real winner.
Adapted from Cooking Light
- 1 pound asparagus, trimmed and cut into 3/4-inch pieces
- 1 3/4 cups chicken 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
- 1/4 cup 1/3-less-fat cream cheese
- 1/2 teaspoon freshly ground black pepper
- a handful of Parmesan cheese
Then I started adding the broth/water mix (which had been heating up while I was preparing everything else). For the first addition, I added a full cup. After that, I added the broth in 1/2 cup-fulls at a time, stirring and letting the rice absorb the liquid before adding more.
While the rice mixture was slowly cooking, I trimmed and chopped the asparagus and then cooked it in boiling water for about 4 minutes. To trim the asparagus you put one hand on the very end of the asparagus (the root side) and then the other hand about half way up the stalk. You gently bend the stalk and let the asparagus naturally break. Depending on the ripeness of the bunch it usually breaks between an inch and 2.5 inches up the stalk.