1Instructions
- 1
Heat the vegetable broth in a saucepan and keep it warm over low heat.
- 2
In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.
- 5
Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
- 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
Stir in the peas and asparagus, cooking for an additional 5 minutes until the vegetables are tender.
- 8
Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
