Risotto with Asparagus, Spinach, Peas and Parmesan

We are having our January thaw with temps in the the 60 degree (F) range. I so much appreciate that promise of spring. The warmth and sun made me want to cook this comforting and fresh tasting risotto. It's creamy and absolutely perfect for a cool, spring-like day. 

Ingredients (serves 4):

6 cups chicken broth

5 Tablespoons unsalted butter, divided

1 shallot, finely diced

2 cups Arborio rice

1 cup dry white wine

2 cups asparagus, trimmed and cut into 1 inch pieces (fresh or frozen and thawed work)

1 cup frozen peas, thawed

Two handfuls fresh spinach leaves (about 1 cup, packed) chopped

1 cup grated parmesan

Salt and/or pepper to taste

Parsley to garnish

Directions:

Heat the broth over low heat in a medium saucepan.

In a large, heavy bottom pan, melt 4 Tablespoons of the butter over medium heat. Add the shallots. Cook, stirring constantly, until the shallots are soft and fragrant, but not brown.

Stir in the rice, making sure the rice is well coated. Cook, stirring often, for about 4 minutes.

Add the wine and cook until the wine is almost completely absorbed. Add several ladlesful of the broth-enough to cover the rice- and cook, stirring often, until the broth is absorbed.  Keep adding more broth, letting each addition become absorbed before adding more.

Continue adding the broth and stirring for about 8 minutes.

Add in the asparagus and adding more broth until the rice is soft.

Add in the spinach leaves and peas and cook, stirring, for 2 more minutes. Stir in the last Tablespoon of butter and the cup of parmesan. Stir vigorously for a minute until the risotto becomes creamy and the butter is completely melted. Taste for seasonings and add salt and/or pepper if you wish.

Serve immediately with extra parmesan and parsley.