A delightful twist on the classic risotto, incorporating vibrant spring vegetables for a fresh and flavorful dish.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown to maintain a delicate flavor.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the Arborio rice and cook for 2 minutes to toast it slightly.
Toasting the rice enhances its nutty flavor.
Gradually add the warm chicken broth, one ladle at a time, stirring constantly until absorbed.
Adding the broth gradually ensures a creamy texture.
Add the asparagus and peas, and cook until tender.
Cut the asparagus into bite-sized pieces for even cooking.
Season with salt and pepper to taste, then stir in the grated Parmesan cheese.
Taste the risotto before adding salt, as the cheese may already provide enough seasoning.
Serve the risotto warm, garnished with additional Parmesan if desired.
Serve immediately to enjoy the risotto at its best texture.
