Vegetable Risotto with Grana Padano

1Heat the vegetable broth (4 cups) in a saucepan and keep it warm over low heat.

2In a large heavy-bottomed pan, heat 2 tablespoons of olive oil (3 tablespoons) over medium heat. Add the chopped onion (1 small) and cook until translucent, about 3-4 minutes.

3Add the minced garlic (2 cloves) and cook for another 1 minute until fragrant.

4Add the diced carrot (1 medium) and zucchini (1 small) to the pan and sauté for 5 minutes until slightly tender.

5Add the Arborio rice (1½ cups) 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.

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

7Begin adding the warm vegetable broth (4 cups) 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.

8About halfway through the cooking process, stir in the asparagus tips (½ cup) and peas to cook with the rice.

9Once the rice is cooked to your liking, remove the pan from heat. Stir in the butter and grated Grana Padano cheese (½ cup) until melted and creamy.

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

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