Risotto isn't an exact science, so use your best judgement when it comes to how much broth to use. Taste as you go along, and if you feel like it needs more or less broth, don't be afraid to adjust the recipe a bit.
Ingredients
1 bunch fresh asparagus, tough ends removed, cut into 1 inch lengths
1 cup frozen peas
2 tbsp butter
2 medium shallots, finely chopped
3 cloves garlic, finely chopped
1 cup arborio rice or other risotto rice
½ cup dry white wine (or more stock)
about 3½ cups chicken or vegetable stock
2 tsp lemon juice or zest (optional)
½ cup freshly grated Parmesan cheese
salt and freshly ground black pepper
Instructions
Bring a small saucepan of water to boil, then add the asparagus and frozen peas. Boil for two minutes until tender, then transfer to an ice water bath with slotted spoon to stop the cooking. Drain and set aside.
In a medium-sized pot, bring the stock to a simmer. Meanwhile, melt the butter in a deep, medium-sized heavy saucepan over low heat. Add the shallots and garlic, and cook, stirring, for about 2 minutes or until soft, then stir in rice to coat.
Add the wine to the rice mixture and stir until liquid is absorbed. Add half a cup of simmering stock and again, stir until absorbed. Continue adding stock in half-cup increments, cooking and stirring periodically, for another 15-20 minutes or until the risotto is smooth and creamy but the rice grains still retain a bite in their centers.
Remove pan from heat. Stir in the lemon zest (if using), grated Parmesan, asparagus and peas; season with salt and freshly ground black pepper to taste. Hurry to the table and enjoy!
Notes
If you are using packaged stock, keep in mind that these are usually high in salt so you many not need to add any extra. Taste first and adjust as needed.
Recipe by dramatic pancake at https://www.dramaticpancake.com/claire-asparagus-and-green-pea-risotto/