Risotto with Asparagus, Peas, and Zucchini

Ingredients:

1 onion, chopped
3 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth
1 bunch asparagus, sliced into 1-inch pieces
1 large zucchini, chopped
1 cup frozen peas
1/2 cup grated Parmesan cheese
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

In a medium saucepan, heat the broth until it comes to a simmer. Keep warm over low heat.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of oil over medium heat. Add the onion and garlic and cook until the onions are translucent, stirring frequently.
Add the Arborio rice and stir to coat it in the butter and oil. Cook for 1-2 minutes until the rice is lightly toasted.
Pour in the white wine and stir until it has been absorbed by the rice.
Begin adding the warm broth to the rice mixture, 1 cup at a time, stirring frequently. Wait until each cup of broth has been absorbed before adding the next one. Continue this process for 15-20 minutes, or until the rice is creamy and al dente.
While the risotto is cooking, heat the remaining 2 tablespoons of butter in a separate skillet. Add the asparagus, zucchini, and peas and cook until the vegetables are tender.
Once the risotto is done, stir in the Parmesan cheese and vegetables. Season with salt and pepper to taste.
Serve immediately with extra Parmesan cheese and a drizzle of olive oil, if desired.

Verdict:

This risotto is a delicious and comforting dish that is perfect for a fancy dinner or a cozy night in. The combination of asparagus, zucchini, and peas adds a fresh and vibrant touch to the creamy rice. The Parmesan cheese gives it a rich and savory flavor that will leave your taste buds wanting more.