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1
Bring a small saucepan of water to a boil.
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2
Add in salt.
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3
Add in the asparagus tips, and cook till tender but still hard to the bite, 1 to 2 min, depending on size.
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4
Drain asparagus, and set aside.
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5
If using fresh peas, bring another small saucepan of water to a boil.
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6
Add in salt and peas, and cook till tender but still hard to the bite, 5 - 10 min, depending on size.
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7
Drain peas and set aside.
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8
(Asparagus and peas may be cooked several hrs ahead.)
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9
Heat the stock in a medium saucepan, and keep hot over low heat.
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10
Heat 3 Tbsp.
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11
of the butter in a large skillet over medium heat.
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12
When the butter foams, add in the onion, and cook, stirring, till onion begins to color, 3 to 4 min.
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13
Add in the rice, and stir till it is well coated with the butter and onion, about 1 minute.
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14
Add in the wine, and stir till it is almost all reduced.
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15
Add in about 1/2 c. of the warm stock, or possibly just sufficient to barely cover the rice.
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16
Cook, stirring, till the stock has been almost completely absorbed.
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17
Continue cooking and stirring the rice in this manner, adding 1/2 c. stock at a time, for about 15 min.
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18
At this point, the rice should be tender but still a bit hard to the bite.
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19
Stir the artichokes, asparagus, and peas into the rice, and season lightly with salt.
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20
Add in the remaining Tbsp.
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21
butter and the cheese.
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22
Mix quickly for 1 to 2 min till the butter and the cheese have melted and the rice has a moist, creamy consistency.
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23
Taste, and adjust the seasoning; serve immediately with additional cheese sprinkled on top, if you like.
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24
This recipe yields 4 to 6 servings.
