Springtime Asparagus Risotto
Traditional risotto is very creamy and the rice is firm to the bite. The rice will continue to absorb liquid as it sits.
Use 2 cups fresh peas, or frozen peas (thawed), in place of asparagus.
Add 1/2 cup diced ham or prosciutto along with the cheese, lemon and herb.
Recipe may be halved; use a 4-quart saucepan.