This is a colorful risotto, brightly flecked with spring vegetables. The ingredient list makes this look complicated, but it’s actually a quick supper. I love to make it when I’m eating alone (I usually use only about ¾ cup rice and 2 cans of broth, leaving out the water. And there are still leftovers, which I either reheat for lunch the next day or make into pancakes—.)
I’ve given instructions for cooking asparagus right in the risotto, but another way that works as well is to use previously cooked asparagus spears. In fact, if you have a few leftovers of most anything in the refrigerator, that can be a great reason to decide to make risotto in the first place.