Total Time
50mins
Prep 15 mins
Cook 35 mins

This recipe is from Vanessa Lanier, chef of the High Point (North Carolina) Country Club. While it is time-consuming, the creamy result is worth the effort. The recipe was published in a local periodical.

Ingredients Nutrition

Directions

  1. Bring 4 cups water to a boil in a saucepan. Add asparagus and cook for 2 minutes. Drain and set aside.
  2. In a saucepan, add 1/4 cup water to 1 3/4 cups of chicken broth and bring to a simmer.
  3. Heat a large saucepan over medium heat. Add olive oil and swirl to coat. Add onion; cook 4 minutes. Add garlic; cook 2 minutes, stirring constantly. Stir in peas, uncooked rice, and salt; cook for 1 minute.
  4. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
  5. Stir in asparagus, Neufchâtel cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls.
  6. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.