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Level
very easy
Prep Time
15 mins
Total Time
50 mins
Serves
4

Ingredients

5 stalk
asparagus, trimmed, cut into 1-in. (2.5-cm) pieces
1 cup
fresh or frozen peas
250 mL
1 tbsp
butter
15 mL
1
small onion, finely chopped
1 cup
Arborio rice
250 mL
3 cups
vegetable or chicken broth
750 mL
1 cup
dry white wine
250 mL
1 cup
coarsely grated Meadowkaas Spring Gouda cheese
Salt and pepper to taste

Method

Step 1

Blanch asparagus and peas 2 min., or until tender-crisp. Shock in cold water. Drain and set aside.

Step 2

In separate saucepan, bring broth and white wine to a simmer. Cover and keep warm.

Step 3

Heat large heavy saucepan on medium-high heat. Melt butter and cook onions until translucent, about 5 min. Stir rice into onion mixture. Cook until rice has a lightly toasted aroma.

Step 4

Add 1/3 of broth mixture to rice, stirring, until liquid is mostly absorbed. Repeat with another 1/3 of broth mixture. Add final portion of broth mixture, stirring until loose and creamy, and rice is tender. Gently fold in reserved asparagus, peas and grated cheese. Season to taste.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Easter Potluck Side Dish

Nutritional Facts Per Serving

Calories:
290
Fat:
10 g
Saturated Fat:
6 g
Carbs:
39 g
Fibre:
3 g
Sugar:
4 g
Cholesterol:
35 mg
Protein:
12 g
Sodium:
1070 mg
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