Spring Vegetables Risotto

Ingredients:

• 1 cup risotto rice
• 4 cups vegetable broth (keep warm)
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas, trimmed
• 1 cup fresh spinach
• 1/2 cup frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

1. Prepare the Broth:
   • In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. Sauté the Aromatics:
   • In a large skillet or saucepan, heat the olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
3. Toast the Rice:
   • Add the risotto rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.
4. Add Wine:
   • Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Cook the Risotto:
   • Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth.
   • Continue this process for about 15-20 minutes, or until the rice is creamy and al dente.
6. Add the Vegetables:
   • Stir in the asparagus, sugar snap peas, spinach, and frozen peas. Cook for an additional 5 minutes until the vegetables are tender and heated through.
7. Finish the Risotto:
   • Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve:
   • Spoon the risotto into bowls and garnish with fresh parsley or basil if desired. Enjoy your spring vegetable risotto!