Ingredients

6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Directions

Bring the broth to a simmer

in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook
the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook,
stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed,
about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper
and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding
hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be
absorbed before adding more, until rice is almost tender and creamy-looking, about 18
minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook
just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto
seems too thick. Serve in soup plates.