I have learned to make RISOTTO. I thought it would be hard, but it isn’t. It is really really easy. Or it is when you make Ellie’s Risotto. It doesn’t take HOURS of cooking on the stove. In fact it was done in less than 30 minutes and it was DELICIOUS!! Even The Boy thought so.

    Ellie’s Garden Risotto
    6 cups low-sodium chicken broth
    2 teaspoons olive oil
    1 medium onion, chopped
    1 1/2 cups Arborio rice
    1/2 cup dry white wine
    3/4 teaspoon salt
    Freshly ground black pepper
    3 lightly packed cups baby spinach leaves
    1 cup frozen peas
    1/2 pound asparagus, steamed and cut into 3/4-inch pieces
    1/4 cup freshly grated Parmesan

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

And as Ellie says it is so full of veggies everyone can get have a good hearty helping.

To see what the other members of Craving Ellie in my Belly made this week just visit. Or better yet, join in the fun! The only rule is that you have to cook an Ellie recipe, either from one of her books or from the FOOD TV channel and post it on Friday. Easy!