Risotto Primavera

Instructions

1. 1

   Heat the vegetable broth in a saucepan and keep it warm over low heat.

2. 2

   In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

3. 3

   Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.

5. 5

   Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.

6. 6

   Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.

7. 7

   Stir in the peas and asparagus, cooking for an additional 5 minutes until the vegetables are tender.

8. 8

   Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

9. 9

   Serve the risotto immediately, garnished with additional Parmesan cheese if desired.