Spring Vegetable Risotto

A cozy spring dish — creamy Arborio rice with asparagus, peas and spinach, finished with Parmesan.

Ingredients

• 1 cup Arborio rice
• 3 cups vegetable broth
• 1/2 cup dry white wine
• 1 cup asparagus, chopped
• 1/2 cup peas
• 1/2 cup baby spinach
• 1/2 cup Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Saute the onion and garlic in the olive oil.
2. Add the rice and wine, and cook until the wine is absorbed.
3. Gradually add the warm broth, stirring until creamy.
4. Stir in the asparagus, peas and spinach.
5. Mix in the Parmesan, salt and pepper.
6. Cook until the vegetables are tender, then serve.