Spring Risotto with Asparagus & Peas Recipe

In a medium pot, bring the broth to a simmer.

Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper.

Cook for 2 to 4 minutes, stirring frequently, until the asparagus is tender-crisp, depending on the thickness of the asparagus.

Add the peas and continue cooking for about 1 minute until the peas are defrosted. Transfer the vegetables to a plate and set aside.

In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook for 2 to 3 minutes, stirring frequently, until translucent.

Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook for 2 minutes, stirring constantly, until glossy and translucent around the edges.

Add the wine and cook for about 1 minute until completely absorbed. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed.

Continue adding the broth, 1 cup at a time and stirring frequently for about until it is absorbed and the rice is al dente and creamy.

Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary.

If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table.