Springtime Risotto

Ingredients

• 4-6 cups low-sodium chicken broth
• 5 tbsp. unsalted butter, divided
• 1 bunch asparagus, preferably thin, trimmed and cut into 1 inch pieces
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper
• 1 cup frozen peas, defrosted
• ½ medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups Arborio rice 1 jar sun-dried tomatoes in oil, sliced
• ½ cup grated Parmigiano Reggiano, plus more for serving