Risotto needs to be stirred regularly, so I use my Ball Jam Maker to make this super easy. Set to 25 min.
4 c broth
1 T butter
1/2 c chopped onion
1 c rice
1/2 c asparagus tips
1 c frozen peas, thawed
1/4 c dried parsley
1/2 c grated Parmigiano-Reggiano cheese
Melt butter with onion for 3 min. Add rice and cook for 2 min. Add 1 c broth and cook 3 min until absorbed. Repeat. Repeat. Add last cup of broth and remaining ingredients. Cook until timer goes off or desired consistency is reached.