Ingredients

• 1 medium onion, diced
• 1 clove garlic, minced
• 1 tablespoon Delitia Butter of Parma
• 1 cup Gli Aironi Vialone Nano or Beretta Carnoroli riso
• 2 cups asparagus broth, water, or chicken stock, 
• 3/4 cup white wine
• 1 large bunch pencil-thin asparagus, ends snapped off, spears cut into 1/8-inch circles
• 1 cup green peas, shelled or frozen
• 1/2 cup fava beans, shelled and peeled
• Sea salt to taste
• 1/2 cup fresh chives, chopped fine
• 1/2 cup to 1 cup Aged Parmigiano-Reggiano cheese, grated

Melt butter in a large skillet. Add onion and garlic and saute over medium-low heat 5 to 7 minutes. Add rice, and stir to coat for 3 minutes (don’t skimp on this step). Heat broth in a separate saucepan and keep at a low simmer. Add wine to rice, and cook until liquid is absorbed. Then begin adding hot stock 1/2 cup at a time, stirring frequently and letting the rice absorb the liquid before adding more. Continue to stir and add broth until rice is almost al dente. Cooking time up until this point is about 16-18 minutes. Add asparagus, peas and fava beans, and stir in; cook for three minutes more. Salt to taste. Stir in chives. Add 1/3 to 1/2 cup Parmigiano-Reggiano and stir. Pass remainder of cheese at the table. Serves 4