Saffron Risotto With Peas and Asparagus

Ingredients

• 8 1/2 c (2,010 mL) low-sodium vegetable broth
• 1 large onion, chopped
• 1 large leek, white part only, thinly sliced
• 3 garlic cloves, minced
• 2 1/2 c (488 g) Arborio rice
• 1/4 tsp (1.2 mL) iodized salt
• 1/8 tsp (0.6 mL) freshly ground black pepper
• 1/8 tsp (0.6 mL) saffron threads
• 1/2 c (120 mL) dry white wine
• 1/2 lb (227 g) asparagus, trimmed and cut into 2-inch (5-cm) lengths
• 1 c (134 g) green peas
• 1/2 c (12 g) or 1 bunch fresh basil, chopped