Risotto with Asparagus and Pistachios | Kowalski's Markets

Ingredients

• 48 oz. low-sodium vegetable broth
• 1 ½ tbsp. Kowalski's Extra Virgin Olive Oil
• 2 cups risotto rice (such as Arborio or Carnaroli)
• 1 cup chopped red onion
• 2 cloves garlic
• minced
• 1 cup white wine
• 1 bunch asparagus
• trimmed and cut into 2-3" pieces
• ½ cup finely shredded Kowalski's Parmesan Cheese
• ½ cup crumbled Gorgonzola cheese
• ½ cup roughly chopped shelled pistachios
• toasted
• - dash ground nutmeg
• ½ tsp. kosher salt
• ½ tsp. freshly ground Kowalski's Black Peppercorns