Vegetable Risotto with Grana Padano

1.Heat the vegetable broth in a saucepan and keep it warm over low heat.

2.In a large heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

3.Add the minced garlic and cook for another 1 minute until fragrant.

4.Add the diced carrot and zucchini to the pan and sauté for 5 minutes until slightly tender.

5.Add the Arborio rice to the pan and stir well to coat the grains with oil and vegetables. Toast the rice for 2 minutes, stirring frequently, until the edges become translucent.

6.Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.

7.Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked al dente.

8.About halfway through the cooking process, stir in the asparagus tips and peas to cook with the rice.

9.Once the rice is cooked to your liking, remove the pan from heat. Stir in the butter and grated Grana Padano cheese until melted and creamy.

10.Season with salt and freshly ground black pepper to taste.

11.Serve the risotto hot, garnished with chopped fresh parsley and an extra sprinkle of Grana Padano if desired.