Spring Green Risotto

Stir asparagus and peas into this spring comfort dish.

Recipe:

1. In a Dutch oven, sauté 1 diced onion in 3 Tbs olive oil for 5 minutes or until softened.
2. Add 2 sliced garlic cloves and 1 medium diced zucchini and sauté 5 more minutes.
3. Add 1 cup Arborio rice and slowly stir in 3-4 cups vegetable or chicken stock in ¼ cup increments, bringing to a simmer and stirring until absorbed and rice is just tender.
4. Stir in 12oz chopped asparagus and 1 cup fresh or frozen peas.
5. Add 1 Tbs unsalted butter, ½ cup shredded parm and season to taste with salt and pepper.