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1
In a large pot of lightly salted boiling water, cook asparagus and, if using, fresh peas for 2 minutes or until tender-crisp.
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2
(Frozen peas are added in step ) Drain and refresh under cold running water; drain and set aside.
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3
In a large saucepan, bring chicken stock to a boil.
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4
Reduce heat to a slow simmer and keep the stock at this steady, slightly bubbling state throughout the rest of the cooking.
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5
In a heavy-bottomed saucepan, heat olive oil and butter over medium-high heat.
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6
Add onion and cook for 2 minutes or until translucent.
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7
Stir in garlic; cook for 2 minutes longer.
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8
Add rice all at once; cook, stirring, for 2 minutes or until grains are well coated with butter and oil.
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9
Pour in wine; cook, stirring, for 1 minute or until wine is absorbed.
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10
Using a ladle, start to add simmering stock 1/2 cup (125 mL) at a time.
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11
As each ladle of stock is added, stir the rice to keep it from sticking to bottom and sides of saucepan; do not add more until last addition is absorbed.
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12
If the stock is absorbed too quickly, reduce the heat to maintain a slow, steady simmer.
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13
Repeat this process, ladling in the hot stock and stirring, for 15 minutes.
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14
As you near the end of the cooking time, reduce the amount of stock to 1/4 cup (50 mL) at a time.
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15
Stir in asparagus, zucchini and, if using, frozen peas.
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16
Continue to cook, adding more stock as necessary, until the rice is tender but with a firm heart and overall creaminess.
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17
It should not be soupy or runny-looking.
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18
A minute before completion, stir in Parmigiano-Reggiano, basil and parsley.
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19
Season to taste with salt and pepper.
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20
Serve immediately.
