Artichoke and Asparagus Risotto

Categories: Vegetables

Ingredients

• 1 (12 oz.) jar marinated quartered artichokes
• 6 cups lower-sodium chicken broth
• 3 Tbsp. unsalted butter, divided
• 1 small onion, coarsely chopped (1/2 cup)
• 1 1/2 cups Arborio rice
• 1 cup slices asparagus (1-inch)
• 1/2 cup white wine or additional lower-sodium chicken broth
• 1/2 to 1 Tbsp. chopped fresh marjoram, oregano or thyme
• 1/2 cup grated Parmesan cheese

Directions

1. Drain artichokes, reserving 2 Tbsp. marinade. Bring broth to a boil in large saucepan over medium-high heat. Cover; reduce heat to low to maintain a simmer.

2. Melt 2 Tbsp. of the butter in large saucepan over medium heat. Cook onion 3 minutes or until softened, stirring frequently. Stir in rice and 1 Tbsp. of the reserved marinade until coated, cook 2 minutes or until barely opaque, stirring constantly.

3. Add 1 1/2 cups of the hot broth; reduce heat to medium-low. Cook until most of the liquid has been absorbed, stirring frequently. continue adding broth, 1/2 cup at a time, cooking and stirring frequently. After 4 cups of the broth have been added, stir in asparagus.

4. Add remai9nig broth 1/2 cup at a time until all the liquid has been absorbed and rice is al dente, stirring frequently. Adjust heat as necessary.

5. Add wine, artichokes, remaining 1 Tbsp. reserved marinade and marjoram, stirring until creamy. Stir in cheese and remaining 1 Tbsp. butter.

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