asparagus, trimmed, cut into 1-in. (2.5-cm) pieces
fresh or frozen peas
small onion, finely chopped
vegetable or chicken broth
dry white wine
coarsely grated Meadowkaas Spring Gouda cheese
Salt and pepper to taste
Blanch asparagus and peas 2 min., or until tender-crisp. Shock in cold water. Drain and set aside.
In separate saucepan, bring broth and white wine to a simmer. Cover and keep warm.
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.
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.
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