Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice (300 g)
  • 1/2 cup dry white wine (120 ml), such as Pinot Grigio or Sauvignon Blanc
  • 6 cups vegetable broth (1.4 L), warmed
  • 1 pound asparagus, trimmed and cut into 1-inch pieces (450 g)
  • 1 cup fresh or frozen peas (150 g)
  • 1/2 cup grated Parmesan cheese (50 g), plus more for serving
  • 1/4 cup chopped fresh mint leaves
  • Zest and juice of 1 lemon
  • 2 tablespoons unsalted butter (30g)
  • Salt and freshly ground black pepper to taste
  • Optional: Fresh chives for garnish

Instructions:

  1. Heat olive oil in a pot over medium heat. Add onion and cook until softened and translucent. Add garlic and cook until fragrant.
  2. Add Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until grains are translucent.
  3. Pour in white wine and cook, stirring, until the wine is absorbed.
  4. Begin adding warm vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next.
  5. When the rice is almost tender (about 20 minutes), add asparagus and peas. Continue adding broth as needed, stirring frequently, until the rice is creamy and al dente and vegetables are cooked until just tender (bright green).
  6. Remove the pot from the heat. Stir in Parmesan cheese, butter, lemon zest, lemon juice, and mint.
  7. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh chives, if desired.