I love risotto, and while it has a reputation of being a bit of a chore to make, this recipe is a simple weeknight meal. Asparagus is in season, so be sure to use some fresh asparagus if that's up your alley. If not, stick to sweet peas and you'll be happy.
Here's the link to the original recipe: Spring Risotto
And here's the grocery list for this gorgeous and tasty dish:
1 bunch asparagus (if desired--not in the original recipe, but I've been adding it lately)
1 - 15 oz can artichoke hearts
1 cup (uncooked) Arborio rice
1/4 cup dry white wine (or use additional broth)
1 quart vegetable broth
1/4 cup milk
1/2 cup shredded Parmesan cheese
1 cup frozen peas
**If you wish to make this dish vegan, omit the cheese and milk and instead use about 1/2 cup cashew cream. Click here for the cashew cream recipe.
Have a sweet weekend,