Summer Vegetable Risotto

Heat the olive oil in a large risotto pan or wide skillet over medium heat, then add the finely chopped onion and cook for 2–3 minutes until softened and fragrant.

Add the finely chopped garlic and stir constantly for about 30 seconds until the raw scent disappears.

Add the short grain brown rice and stir continuously for 1–2 minutes to lightly toast the grains and coat them with oil.

Pour in the vegetable broth gradually, about 1/2 cup at a time, stirring frequently after each addition and waiting until most of the liquid is absorbed before adding more.

While the rice cooks, trim the asparagus spears into 1-inch pieces and chop the fresh broccoli into small bite-sized florets.

Once the rice has been cooking for about 15 minutes and is becoming tender, add the asparagus pieces and broccoli florets to the pan.

Continue stirring and adding remaining broth in small amounts until the rice is tender and creamy, about 5 more minutes.

Fold in the cooked peas and fat-free half-and-half, stirring gently to combine all vegetables throughout the risotto.

Taste the risotto and season with salt and pepper as needed, then serve immediately while hot.