INGREDIENTS

4 cups fat-free, lower-sodium chicken or vegetable broth

2 tablespoons butter, divided

2 tablespoons olive oil

1 1/4 cups chopped onion

1 cup uncooked Arborio rice

1/2 cup white wine

1 cup chopped trimmed asparagus spears

3/4 cup frozen petite green peas, thawed

1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about 1/3 cup)

1 teaspoon fresh thyme leaves

1/4 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

METHOD

Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat

Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; saut 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Before adding last 1/2 cup of broth, add asparagus and peas. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.