Easy Risotto Recipe with Asparagus and Peas

Ingredients

• 6 cups low-sodium chicken broth
• 4 tablespoons unsalted butter, divided
• 1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces
• ¼ teaspoon salt
• Freshly ground black pepper
• 1 cup frozen peas
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups Arborio rice
• ½ cup dry white wine
• ½ cup grated Parmigiano-Reggiano, plus more for serving