4 cups chicken or vegetable broth
1/2 cup water
2-3 Tbs olive oil
1 medium sweet onion, peeled and diced
1 large clove garlic, peeled and minced
1 cup risotto rice (such as Arborio or Carnaroli)
1 cup dry white wine (optional)
1 - 1 1/2 cups thinly sliced asparagus
approx. 6-ounces fresh spinach, chopped
one 15-ounce can quartered artichoke hearts, drained (see hints below)
3/4 - 1 cup defrosted frozen peas (see hints below)
approx. 1/3 - 1/2 cup grated parmesan cheese (or more to taste)
Add 4 cups of chicken or vegetable broth, plus 1/2 cup water, to a deep pot on the stovetop and bring that up to a simmer.
While that's heating up, add a good splash of olive oil to a deep, wide, heavy bottomed pan and add 1 medium sized diced sweet onion.
Once the onion is translucent, add 1 large minced clove of garlic and cook that along for a minute.
Then add 1 cup of Arborio risotto rice and stir that around and toast it for a minute.
Then add an optional 1 cup of dry white wine and let that cook along until it's absorbed by the rice.
Then add a ladle or two of the hot broth and stir that in.
If you're not using the white wine you can start off by adding the broth and continuing to add it as the rice absorbs it and stirring it regularly as that's happening.....it'll take about 20 minutes to cook.
Once the rice is just about soft to the tooth, add 1 - 1 1/2 cups thinly sliced asparagus and 6-8 ounces of chopped fresh spinach and cook that along to wilt the spinach.
Then add the drained, chopped artichoke hearts and about 1 cup of frozen peas and continue to cook that along, adding more broth if you need to, until the rice is cooked through.
Then add a big handful of grated parmesan cheese and it's time to eat!
Drain and cut the quartered artichoke hearts into smaller pieces if you like, trimming any tougher leaves as you go.
Substitute fresh shelled peas instead and add them at the same time you add the asparagus.