6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 cup freshly grated Parmesan
Bring the broth to a simmer in a pot.
Heat the oil in a saucepan over low heat, cook the onion, stirring occasionally, until soft, 3 to 5 minutes.
Add the rice and cook, stirring constantly, 1 minute.
Add wine and simmer, stirring constantly, until absorbed, about 1 minute.
Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer.
Stir constantly, until broth is absorbed.
Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and making sure the broth is absorbed before adding more.
Continue this process until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted.
Add the asparagus and cook just until the vegetables are hot.
Stir in the Parmesan and serve.