Creamy Asparagus and Mushroom Spring Risotto

Start by heating the vegetable broth in a saucepan over medium heat, a secret to keep the broth warm for effective absorption during cooking.

In a separate pan, heat the olive oil over medium heat. Here, the careful choice of good-quality olive oil can make a ton of difference in the outcome of your risotto.

Add onions and garlic to the pan, stirring them until they soften. Sautéing the onions till they turn translucent helps bring out maximum flavor.

Stir in the arborio rice, ensuring each grain is coated in the oil mixture. After my grandmother's advice, I always emphasize this step to maintain the integrity of each rice grain.

Pour in the wine and stir until fully absorbed.

Add one cup of the warm vegetable broth to the pan and stir until the broth is absorbed. Implementing this slow and steady technique allows the rice to release its starch, thus giving the risotto its signature creamy texture.

Continue this process, adding the broth one cup at a time until the rice is creamy and tender.

Incorporate mushrooms and asparagus, cooking until the vegetables have softened.

Season with salt, pepper, then stir in the Parmesan cheese.

Plate the risotto, garnishing each plate with a sprinkle of fresh parsley. A dash of color not only enhances its look but also adds a fresh, vibrant flavor.