Spring Asparagus Risotto

Unbeknownst to my family, risotto often graces our table when I can't bearanother night of pasta or I've forgotten to take the main course out of thefreezer. I always have arborio rice on hand and can usually find somethinginteresting in the fridge or freezer to liven it up. Although risotto takeslonger to prepare than most pasta dishes, it's really a lot easier than youmight expect. In fact my husband thinks I've slaved over a hot stove forhours. I was convinced that risotto required constant attention but with twokids underfoot, I seldom have 30 minutes of uninterrupted time to do anythinglet alone stir a pot continually. By cutting corners, I found that I can makequite a respectable risotto by stirring the rice only occasionally. This givesme a few minutes in between stirrings to make a salad, clean up, and set thetable as I go along. The real secret is to cook the risotto over a mediumtemperature. If the heat is too high, the broth is absorbed too quickly andthe risotto can scorch or burn. Adjust the temperature so that about a cup ofbroth is absorbed in 5-6 minutes. Stir the rice once or twice in between.

3 cans (14 1/2-ounces) low-sodium and fat-free chicken broth
1/2 tablespoon olive oil
1 cup frozen chopped onions
2 teaspoons minced garlic
Salt for seasoning
1 1/2 cups arborio rice
1 cup dry white wine
8 slices Canadian bacon, cut into thin strips
2 cups family favorite frozen vegetables like peas, snap peas or asparagus
1/4 cup Parmesan cheese
Garnish: Parmesan cheese

Grown-ups
Black pepper for seasoning
Optional: 1-2 tablespoons chopped fresh dill or flat-leaf parsley or 1-2teaspoons dried

Bring the broth to a boil in a 2-quart saucepan, reduce heat and maintain at aslow boil. Heat a large non-stick skillet over medium-high heat for 2minutes. Add the olive oil swirling to coat the pan. Add the onion andgarlic. Season with salt. Cook for 3-4 minutes while stirring occasionally.Add the rice and stir to blend. Add the white wine, bring the mixture to aboil and stir until the wine is mostly absorbed, 5-6 minutes. Using a ladle,transfer about a cup of broth to the rice. Stir once or twice until thebroth is mostly absorbed, about 5 minutes. Continue the same steps until therice is tender, 20-25 minutes. Add the Canadian bacon and vegetablesstirring to blend. Heat through. Fold in the Parmesan cheese. Arrange thechildren's servings on dinner plates. Stir in the dill to the remainingrisotto and season to taste with salt and pepper. Arrange on dinner plates.Garnish with Parmesan cheese. Serves 2 adults and 2-3 children. Recipenotes: The wine adds nice flavor but can be replaced with chicken broth ifdesired.

Save 20% on your copy of The Whole Family Cookbook: Two-Tiered Meals to PleaseBoth Parents and Kids, by Kristene Fortier, ($14.95 Birch Lane Press) by calling 800-857-5600. You must request the discount when orders are placed.

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