Here is another recipe I found in a Whole Foods flier and it has quickly become a fairly regular meal at our house. It’s pretty simple and quick, which is a huge plus for us some days! Once you learn to cook this, you can substitute what you have on hand, especially if you have a garden. Imagine it with fresh green peas! Or maybe you happen to have frozen green beans instead of asparagus or need to use up another vegetable before it goes bad.

Why I Like This

When I made this the first time earlier this year, I think it was the first time I had ever tried risotto! I just loved the flavor and knew it was a recipe that was here to stay.

  • Pro: This is a meal that can be ready in about 25 minutes. Nice! It’s also a nice vegetarian option for us, although some may like it as a side dish.
  • Con: While this is a quick meal, it does require constant attention (the rice must be stirred constantly).


  • 10 asparagus spears trimmed, cut into 3/4-inch pieces, cooked, and rinsed in cold water
  • 32 ounces organic chicken broth, divided
  • 2 teaspoons organic extra virgin olive oil
  • 1/4 cup finely chopped onions
  • 1 cup uncooked arborio rice
  • 1/2 cup grated Parmesan cheese, divided
  • Salt and ground black pepper to taste
  • 1 tablespoon finely chopped chives (optional)

simple ingredients can make a fabulous meal

Notes About Ingredients

  • I do not use onions or chives and, as you can see, I used frozen asparagus.
  • Fresh vegetables would be great and you can substitute others as you wish.
  • You could even add cooked shrimp or other meat to this if you like.


  1. While preparing asparagus, heat broth to a simmer in a small covered pot and hold there.
  2. Heat oil in a medium pot over medium heat. Add onions and cook until softened, 2 to 3 minutes.
  3. Add rice and cook 2 minutes, stirring often.
  4. Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute.
  5. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.)
  6. Remove pot from heat and stir in 1/3 cup cheese, asparagus, and salt and pepper to taste.
  7. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately. Serves two.

Risotto in progress

Notes About Directions

In the photo above you can see my set up as I cook this meal. You do have to constantly give it attention by stirring, but since the entire meal is made at the stove top, you can stay in one place and multitask!

finished meal

Notes About Meal

This meal serves two, which works great for our family (two adults and an unpredictable 3 year old). If you need to make this for more people, I imagine you would double the ingredients. But that makes me wonder if it doubles the cooking time as well. Does anyone know?

This is a great gluten free meal as well.

Wendy –

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