Saffron Risotto Primavera

Directions

1. 1
   Bring vegetable broth to boil in heavy medium saucepan.
2. 2
   Add asparagus pieces and cook until crisp-tender, about 2 minutes.
3. 3
   Using slotted spoon, transfer asparagus to bowl.
4. 4
   Add white wine and saffron threads to vegetable broth and bring to simmer.
5. 5
   Heat olive oil in another heavy medium saucepan over medium heat.
6. 6
   Add rice and stir until translucent, about 2 minutes.
7. 7
   Mix in all but 1/4 cup broth mixture.
8. 8
   Simmer rice uncovered until tender and creamy but still slightly firm to bite, stirring occasionally, about 20 minutes.
9. 9
   Mix in peas, then asparagus and Parmesan cheese.
10. 10
    Add remaining 1/4 cup broth if risotto seems dry.
11. 11
    Season with salt and pepper.