Risotto Primavera – Serves 3/4

In a saucepan, heat the vegetable broth over low heat, keeping it warm but not boiling.

In a large, deep skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until it becomes translucent

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Add the Arborio rice to the skillet, stirring to coat the rice with the oil. Cook for about 2 minutes until the rice becomes translucent at the edges.

Pour in the dry white wine and cook, stirring constantly, until the wine is mostly absorbed.

Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently and allow the liquid to be mostly absorbed before adding more. Continue this process until the rice is creamy and al dente, which will take about 18-20 minutes.

While cooking the risotto, add the asparagus pieces, peas, artichoke hearts, and cherry tomatoes. These vegetables will cook in the risotto as it simmers.

Once the risotto is cooked, remove it from the heat. Stir in the grated Parmesan cheese and butter. Season with salt and black pepper to taste. If desired, add the zest of one lemon for a burst of fresh flavour.

Let the risotto rest for a few minutes before serving.

Garnish the Risotto Primavera with fresh basil leaves if desired.