A spring vegetable classic, this has more vegetables than rice in it.

Cut the leaves off  off 2 spring onions and chop the white parts.  Snap the bases from 1 bunch of asparagus.  Cut the asparagus in 1 inch pieces and cut the fatter ones in half lengthwise.  Shell 1 lb. english peas.  Remove the stems and strings from 1 C. snap peas.

Boil 4 C. of vegetable stock.  Or make you own stock using pea shells, onion leaves (just a few, they are strong), and asparagus bases.  Make sure to salt it.

Saute the chopped onion in 2 T. olive oil with salt and pepper until they begin to brown.  This can take 10-15 minutes.

Add 1 C. arborio rice to the onions and cook until the rice starts to stick to the pot.  Add 1 C. white wine and let it bubble up.

Once the wine has cooked down, add hot broth 1/2 C. at a time to the rice, stirring until it is full absorbed.

When the rice is mostly soft, add the asparagus and cook 3 minutes — continuing to add broth if necessary.  Add both kinds of peas and cook another 2-3 minutes, until they are tender.

Turn the heat off and add 2 C. soaked and drained spinach leaves, roughly chopped or torn.  Stir in, then sprinkle the risotto with 1/2 c. or more of Parmesan cheese.  Season to taste with salt and pepper.