Ingredients:

  • 1 ½ cups Arborio rice (300 g)
  • 4 cups low-sodium vegetable broth (960 mL)
  • 1 cup dry white wine (240 mL)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter (28 g)
  • 2 tablespoons extra-virgin olive oil (30 mL)
  • 1 cup grated Parmesan cheese (about 100 g)
  • Salt and pepper, to taste
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup peas (fresh or frozen)

Instructions:

  1. In a saucepan, bring the vegetable broth to a simmer; keep warm.
  2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
  3. Add the chopped onion and sauté until translucent (about 5 minutes).
  4. Stir in the minced garlic and sauté for an additional minute until fragrant.
  5. Add Arborio rice to the skillet, stirring for about 2-3 minutes until the rice grains are lightly toasted.
  6. Pour in the white wine; cook and stir until absorbed.
  7. Begin adding warm broth one ladleful at a time, stirring frequently. Allow each addition to absorb before adding the next.
  8. After about 15 minutes of cooking, stir in the asparagus and peas. Continue adding broth until rice is creamy and al dente (about 20-25 minutes total).
  9. Remove from heat; stir in remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
  10. Plate the risotto and garnish with extra grated Parmesan, if desired.