Asparagus and Pea Risotto
Ingredients: 1 bunch asparagus, trimmed and cut into 1-inch pieces1 cup fresh or frozen peas1 small onion, finely chopped2 cloves garlic, minced1 cup Arborio rice4 cups vegetable broth, kept warm1/2 cup dry white wine (optional)2 tablespoons olive oil1/2 cup grated Parmesan cheeseSalt and pepper to tasteFresh herbs (like parsley or basil) for garnish Instructions: 1. Prepare the vegetables: Steam the asparagus pieces until just tender, about 3-4 minutes. If using frozen peas, thaw them; if fresh, steam them until just tender, about 2 minutes. 2. Cook the onion and garlic: In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent and soft. 3. Toast the rice: Add the Arborio rice to the pan, stirring constantly for about...
