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Garden Risotto
½ cup organic low-sodium chicken stock
½ cup water
1 tsp. olive oil
1 Tbsp. onion, chopped
¾ cup Arborio rice
Pinch of pepper
¼ cup peas
1 cup fresh spinach
½ cup asparagus, steamed and cut
In a pan, sauté onion in olive oil until soft. Add broth and bring to a boil. Add rice and spices. Simmer covered for 10 minutes. Add peas, spinach and asparagus and simmer for another 10 minutes.
Separate liquid from solid food. Place food in a food processor and blend adding liquid little by little until the preferred consistency is met.
