• 6-8 cups vegetable broth
• 2-3 cups water
• 1/2 cup green peas
• 2 Tablespoons olive oil
• 1 shallot, chopped fine
• 1 medium carrot, peeled, diced small
• 1 leek, light green and white part only, halved lengthwise, rinsed and sliced horizontally into strips
• 1 cup arborio rice
• 1/2 cup asparagus, chopped into 1" pieces, woody stems removed
• 1 cup fresh corn kernels
• 2 cups baby spinach, roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup fresh basil leaves, torn into small pieces

1. Heat vegetable broth over medium heat and keep warm.
2. In another pot, boil green peas in water until tender and cooked through, but not too soft. Drain peas and set aside.
3. In a large, deep skillet or saute pan (I use Le Crueset enameled cast iron) over medium-high heat, add 2 Tablespoons olive oil. Saute shallots, carrots and leeks until softened and fragrant, about 5 minutes.
4. Add arborio rice and stir until coated well with oil. Add 1 cup hot vegetable broth and stir constantly, until liquid is almost absorbed. Do not rush this. Reduce heat to medium.
5. Continue to add broth, 1/2 cup at a time, stirring until liquid is almost absorbed. Repeat until rice is still a little under-cooked. During this process, reduce heat so that the liquid isn't absorbed too quickly.
6. Add asparagus, corn kernels and spinach, stirring to combine. Add another 1/2 cup broth and cover. Reduce heat to simmer and allow to sit for 5-8 minutes, until rice is al-dente (tender, with still a little "bite" to it).
7. Add salt, pepper and torn basil. Stir vigorously once more and serve.
8. *Note: This recipe may take a shorter or longer amount of time, depending on how quickly your rice absorbs the liquid. Do not rush the process as it is important to slowly absorb the broth so that the risotto has a creamy consistency.

Calories: 225 | Total Fa: 5 g | Saturated Fat: 1 g | Carbohydrates: 40 g | Fiber: 3 g | Sugar: 4 g | Protein: 5 g | Cholesterol: 0 mg | Sodium: 254 mg