PREP TIME: 15 min - COOK TIME: 45 min

Adding the hot broth in increments and stirring the rice continually releases the starch slowly and enhances the creaminess of the risotto. When gradually adding the broth, the rice is done when the grains are al dente, a bit firm when you taste and not gritty. If in doubt, it’s best to under-cook the rice. It does continue cooking off the heat.

6 cups reduced-sodium vegetable broth 3 teaspoons olive oil 1 pound asparagus, trimmed and cut into 1-inch pieces 2 tablespoons shallots, minced 1 tablespoon garlic, minced 1-1/2 cups dry Arborio rice 1/2 cup white wine 2 cups fresh spinach, stems removed, chopped 1 cup frozen peas, thawed 2 tablespoons fresh chives or scallions, chopped 1/2 cup Parmesan cheese, shredded Freshly ground black pepper, to taste

1. In a saucepan, heat the chicken or vegetable broth over medium heat. Continue to keep hot but not boiling.

2. In a large nonstick pan, heat 1 teaspoon olive oil. Add asparagus and saute until tender, about 5 minutes. Remove to a plate and set aside.

3. Add 2 teaspoons olive oil to pan and heat. Add shallots, garlic and saute until soft about 2 minutes.

4. Stir in rice and saute until coated in oil. De-glaze pan with wine and cook until completely absorbed about 1-2 minutes. Add heated broth in ½ cup increments. Continue to simmer and stir often until each addition is almost completely absorbed before adding the next. Total cooking time for rice is about 40-45 minutes.

5. Stir in asparagus, spinach, peas, Parmesan cheese and chives. Season with pepper, to taste.

6. Serve immediately in a warmed serving dish.