Ingredients:

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth
• 1 cup fresh asparagus, cut into 1-inch pieces
• 1 cup fresh peas
• 1 cup fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and sauté until softened.
3. Add the Arborio rice and stir until coated in oil.
4. Pour in the white wine and stir until absorbed.
5. Add the vegetable broth, one cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
6. Once the rice is al dente, add the asparagus, peas, and spinach and stir until the vegetables are cooked.
7. Remove from heat and stir in the Parmesan cheese, salt, and pepper.
8. Serve hot and enjoy your spring vegetable risotto!