8 cups vegetable stock
1 cup white wine
2 cups Arborio rice
1 cup yellow onion, chopped
1 heaping cup of asparagus, chopped
1 heaping cup of carrots, chopped
2 heaping cups of broccoli florets
2 cups freshly grated Parmesan
Salt and pepper to taste
Heat vegetable broth over high heat and bring to a boil.
Add asparagus to pot and boil until just tender, about 2 minutes. Remove with slotted spoon, and repeat with other vegetables. Set vegetables to the side for now.
Add the wine to the stock and lower the heat to a simmer.
In a large saucepan, heat olive oil and saute onion until translucent, about 3-5 minutes.
Add rice to onion. Stir until you see a white spot in the center of the rice grain...this happens quickly, about 30 seconds.
Add 1 cup of the vegetable broth to rice and onion mixture and stir until liquid is absorbed, keeping the heat on low. Continue to add the liquid a little bit at a time, allowing it to absorb before adding more liquid.
Once you have used all the liquid, the rice will be tender and the mixture creamy.
Remove from heat, stir in 2 cups of freshly grated Parmesan cheese, then add the vegetables.
Season to taste with salt and pepper.