Spring Veggie Risotto

Ingredients:

1 cup Arborio rice

4 cups vegetable broth

1 cup fresh or frozen green peas

1 cup asparagus, trimmed and cut into 1-inch pieces

1 cup cherry tomatoes, halved

1/2 cup freshly grated Parmesan cheese

1/4 cup unsalted butter

1/4 cup chopped fresh basil

2 cloves garlic, minced

1 small shallot, finely chopped

2 tablespoons olive oil

Salt and black pepper to taste

Directions:

In a large saucepan, heat the vegetable broth over low heat and keep it warm.

In a separate large saucepan or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and shallot, and sauté for 2-3 minutes until fragrant.

Add the Arborio rice to the saucepan with the garlic and shallot, and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.

Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.

Stir in the green peas, asparagus, and cherry tomatoes, and cook for another 3-4 minutes until the vegetables are tender.

Remove the saucepan from heat, and stir in the Parmesan cheese, butter, and chopped basil. Season with salt and black pepper to taste.

Serve the risotto hot, garnished with additional Parmesan cheese and fresh basil, if desired.

Enjoy this creamy and flavorful risotto featuring the vibrant flavors of spring vegetables!