Garden Risotto

This risotto is a vegan take on Ellie Krieger's garden risotto....I skipped the cheese but for non-vegans I am sure it would make this recipe even better.


Ingredients
• 6 cups low-sodium vegetable 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
• 1 cup frozen peas
• 1/2 pound asparagus, steamed and cut into 3/4-inch pieces
• 1/4 cup freshly grated Parmesan (OPTIONAL)

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 peas and cook until they are heated through. Add the asparagus and cook just until the vegetables are hot. If using, stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.