Gather all your ingredients including chopping the onion and garlic, trimming the asparagus, and measuring rice and broth.

If using fresh peas, give them a quick rinse.

In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3-4 minutes.

Add the Arborio rice, stirring gently. Let the rice toast for a couple of minutes until it looks slightly translucent.

If using wine, pour it in now and stir until mostly absorbed.

Start adding the broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding the next ladle. Continue for about 18-20 minutes.

When the rice is almost done, stir in the asparagus and peas, cooking for a few minutes until bright and tender.

Remove from heat, add the Parmesan cheese, and season with salt and pepper to taste.