Refreshing Springtime Risotto

REFRESHING SPRINGTIME RISOTTO
6 T. butter
2 c. diced sweet onion
4 c. arborio rice
1 c. white wine
8-10 c. warm chicken stock
4 c. arugula or baby spinach, rough chop (or both)
2 c. frozen green peas, thawed
2 c. chopped asparagus, blanched
1 c. grated Parmesan cheese
Kosher salt, black pepper

1. In deep stockpot, melt butter over medium heat.
2. Add onion and cook, stir occasionally until soft.
3. Add rice to pot and with wooden spoon, stir and cook 2 minutes.
4. Add wine and cook until liquid is absorbed, about 2 minutes.
5. Stir in stock, 1 ladleful at a time, stir constantly, until rice is tender, about 20 minutes.
6. Stir in arugula, peas, asparagus and cheese.
7. Cook for about 1 minute or until it all comes together.
8. Season to taste.
   *Risotto should be loose but not soupy. Serve immediately.