Garden Risotto

Sorry for the blog slacking! With moving coming up in 1 week (yikes!), I am super busy! Last night I took Body Pump and then did a bundle of things around the house. For dinner, I made Ellie Krieger's Garden Risotto. This recipe seems to have disappeared from food network, so here it is (slightly modified):

Ingredients:
6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
2 cups frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add 3/4 cup of the hot broth and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes(I usually end up using about 5 1/2 cups of broth).

Add the asparagus and peas and cook just until vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. (I also add some cooked chicken)
Today has been an interesting day :). I got up early, ran a mile and took a 45 minute spin class before jetting into the office for a telecon and a bit of work. Due to the large amount of work I had to do this weekend, I have pretty much overrun my allotted amount of project hours and got to leave really really early today :) I am back home and working to get more stuff done before the move!