Spring Risotto with Asparagus & Peas - Talley Farms Box

Ingredients

• 6 cups low-sodium chicken broth
• 4 Tablespoons unsalted butter, divided
• 1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces
• 1/4 teaspoon salt
• 1 medium yellow onion, finely chopped
• 1 cup fresh peas
• 2 cloves garlic, finely minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• Freshly ground black pepper
• 1/2 cup grated Parmigiano-Reggiano, plus more for serving