Creamy, al dente cooked risotto with tender, fresh asparagus, peas and carrots make this Asparagus risotto a family favorite.
In a sauté pan heat pan to medium high, then add 1 teaspoon olive oil butter and swirl around the pan.
Once the butter has melted and olive oil is hot add the asparagus pieces and sauté for 2-3 minutes. Add the peas and cook for 2-3 minutes more. The vegetables should be al dente, and still slightly undercooked. They will cook a little bit more when added to the risotto.
Add Arborio rice and diced carrots and stir constantly, letting the rice toast in the pan until the center of the rice is translucent.
Stir in asparagus and peas into rice. Stir gently and let cook for 2-3 minutes to let veggies rewarm and finish cooking.