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