St. Joseph's Day Saffron Risotto with Seasonal Vegetables

1.In a small saucepan, heat the vegetable broth over low heat and add the saffron threads to infuse the flavor.

2.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

3.Stir in the minced garlic and cook for another minute until fragrant.

4.Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Cook for 2-3 minutes until the rice is lightly toasted.

5.Pour in the dry white wine and stir until it is mostly absorbed by the rice.

6.Begin adding the warm saffron-infused 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 until the rice is creamy and al dente.

7.In the last 5 minutes of cooking, stir in the fresh peas, chopped asparagus, diced bell peppers, and halved cherry tomatoes. Cook until the vegetables are tender but still vibrant in color.

8.Once the rice is cooked and the vegetables are tender, remove the skillet from heat. Stir in the remaining butter and grated Parmesan cheese until creamy. Season with salt and black pepper to taste.

9.Serve the risotto hot, garnished with fresh parsley.