Garden Fresh Risotto

  • Prep Time:
  • Start to Finish:
  • Servings: 6


8 stalks Green Giant™ Fresh Asparagus
8 cups reduced sodium chicken broth
1/2 cup butter
2 cups onions, finely chopped
12 oz Green Giant™ Fresh Mushrooms, chopped
3 cloves garlic, minced
1 cup dry white wine
1 1/2 cups Aborio short grain rice
1/3 cup olive oil
1 cup fresh peas
1 cup Manchego cheese, grated (Parmesan can be substituted)
1/8 cup Green Giant™ Fresh parsley, chopped


  1. To prepare asparagus, trim ends. Using a vegetable peeler, create thin strips or “ribbons” of asparagus. Cut ribbons into 3” pieces.
  2. In a saucepan, bring broth to a simmer and reserve until needed.
  3. Melt the butter in a heavy saucepan and add onions. Cook until tender, about 8 minutes. Add mushrooms and garlic and cook for an additional 5 minutes until mushrooms are tender. Stir in rice to toast in pan, about 3 minutes. Add wine and simmer until liquid is absorbed, stirring often. Add 1 cup of hot broth; simmer over low-medium heat until liquid is absorbed stirring often, about 3 minutes. Continue this process until rice is tender and mixture is creamy. Stir in fresh peas, asparagus ribbons and Manchego cheese, remove from heat.
  4. In a saucepan over medium-high heat, add butter. Heat butter until it becomes very fragrant and butter turns a golden caramel brown. This happens fast, so make sure to watch and stir and immediately remove from heat when done.
  5. To serve, drizzle on browned butter and sprinkle with fresh parsley.