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.