2 cups arborio rice

4 cups vegetable stock

1 cup onions, small dice

2 Tbsp minced garlic

1/4 cup white wine (optional)

1 cup asparagus, blanched and sliced

1 cup artichoke hearts, drained

1 cup peas

Salt and pepper to taste

1/2 cup parmesan cheese (optional)

1. Sauté onions and garlic in vegetable oil
2. Add rice and saut頵ntil it starts to smell toasty
3. Add white wine and cook until dry, stirring constantly
4. Add 1 cup of the stock and cook until dry on medium heat, stirring constantly
5. Repeat until stock is gone and rice is tender, and add vegetables
6. Fold in parmesan and season to taste.

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