This simple Spring Risotto aka. Risotto Primavera is the Italian way to celebrate spring vegetables – with a creamy vegetarian risotto with asparagus and baby peas as the star ingredients.
Cook baby peas in boiling water according to package direction. Drain and set aside.
Heat one teaspoon of olive oil in a skillet over medium heat and cook asparagus about 3 minutes or until cooked through (but still slightly crunchy).
In a large skillet, cook chopped onion with olive oil and a pinch of salt, about 2 minutes, on medium-low heat.
The key for a successful risotto is to follow those 5 golden rules:
Spring Risotto (Risotto Primavera) https://www.notenoughcinnamon.com/spring-risotto/