• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a knife and cutting board, trim and cut 1 bunch asparagusinto 1-inch pieces. Slice 1/2 cup white mushrooms.
• Mince 1 cup sweet onion and 4 cloves garlic.
• In a medium saucepan, bring to a boil 6 cubes chicken bouillon + 6 cups water (or chicken broth), and then reduce to a simmer, stirring to combine.

  (You will keep the broth on simmer for the entire process of making this dish.)

Sauté the Vegetables

• In a large skillet or sauté pan, melt 2 tablespoons of butter along with 2 tablespoons extra virgin olive oilover medium-low heat. Add the prepared asparagus, mushrooms, and 1 cup frozen petite peas (if using). Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook until the asparagus is crisp-tender, stirring frequently, about 2-4 minutes.
• Remove the vegetables from the pan and place in a bowl for use later.

Prepare the Base - The Soffritto

• In the same pan, melt another 2 tablespoons of butter over medium-low heat. Add the minced onion and cook until tender, about 1-2 minutes, stirring often. Add to this the garlic and cook for about a minute more, being careful not to brown.

Time to Add the Rice

• Once the onion and garlic are tender, add 1 1/2 cups Arborio rice and cook on medium-low, stirring constantly until glossy and coated with oil, about 2 minutes. Make sure to stir to the edges of your pan to include every grain of rice.
• Now add 1/2 cup dry white wine to the rice and stir until the alcohol is absorbed, about 1 minute.
• Begin ladling in the chicken broth, about a cup at a time. Stir frequently until it is absorbed.
• Continue adding broth in this fashion until the rice has cooked to al dente and is creamy, approximately 20-25 minutes. Add broth, stir, cook, stir, and repeat. When you get close to al dente, you'll want to reduce the amount of broth you add each time.
• I like to start tasting the rice after 20 minutes to see how it is doing. For al dente, you want the rice to be tender, but firm to the bite. When it gets close to this stage, you will gradually reduce the amount of broth you add. Your finished risotto should be slightly moist, but not runny. You may or may not use up all the chicken broth.
• Once you've achieved al dente, stir in the prepared vegetables and remove from heat.

The Final Step - Mantecare

• For the finishing touch, add the remaining 2 tablespoons butter and 1/2 cup Parmesan cheese (freshly grated). Swirl vigorously to combine. Taste and add more kosher salt or freshly ground black pepper, if desired.
• Transfer to a serving bowl and serve warm. Garnish with fresh parsley. Risotto is the perfect dish to go with Salmon, Chicken, or Pork. Serves 4-6.