This Creamy Vegetable Risotto Is Like Spring in a Bowl

In this recipe, crisp asparagus and creamy risotto goodness combine to form one seriously delicious dinner. (Just remember: If you get tired of stirring, you can totally think of it as an arm workout.)

What You Need:
 - 4 cups vegetable broth
 - 6 asparagus spears, chopped
 - 1 small onion, diced
 - 1 cup Arborio rice
 - 1 tablespoon olive oil
 - ½ cup peas
 - ½ cup Parmesan cheese, shredded
 - salt and freshly ground pepper, to taste

Step 1: Heat the broth over medium heat until it boils. Add the asparagus and cook until tender. Then remove and immediately run under cold water to stop the cooking process. Set the asparagus aside.

Step 2: Remove the broth from heat and in a separate pot, sauté the onion in the olive oil before adding the Arborio rice. Cook until the rice is translucent, stirring often. (This will be a common theme for the rest of the recipe).

Step 3: Add about one cup of broth to the rice and stir continuously until semifluid. Then add more broth and stir again. Keep repeating this process until all the broth is combined and the risotto has thickened.

Step 4: Add the peas, asparagus and Parmesan cheese to the rice, and season with salt and pepper to taste. Serve warm and save room for seconds.

Additional Reporting by Abby Hepworth