Asparagus & Spring Gouda Risotto

Prep Time: 15 minutes
Total Time: 4 minutes
Makes: 4


  1. 5 stalk asparagus, trimmed, cut into 1-in. (2.5-cm) pieces
  2. 1 cup fresh or frozen peas
  3. 1 tbsp butter
  4. 1 small onion, finely chopped
  5. 1 cup Arborio rice
  6. 3 cups vegetable or chicken broth
  7. 1 cup dry white wine
  8. 1 cup coarsely grated Meadowkaas Spring Gouda cheese
  9. Salt and pepper to taste


  1. Blanch asparagus and peas 2 min., or until tender-crisp. Shock in cold water. Drain and set aside.
  2. In separate saucepan, bring broth and white wine to a simmer. Cover and keep warm.
  3. Heat large heavy saucepan on medium-high heat. Melt butter and cook onions until translucent, about 5 min. Stir rice into onion mixture. Cook until rice has a lightly toasted aroma.
  4. Add 1/3 of broth mixture to rice, stirring, until liquid is mostly absorbed. Repeat with another 1/3 of broth mixture. Add final portion of broth mixture, stirring until loose and creamy, and rice is tender. Gently fold in reserved asparagus, peas and grated cheese. Season to taste.