Spring Asparagus Risotto

• 16 ounces Arborio rice
• 10 ounces asparagus
• 1 cup frozen peas
• 2 garlic gloves
• 1/3 cup grated Parmigiano
• 1/2 cup half and half cream
• 2 tablespoons olive oil
• salt and pepper

1. Mince the two garlic cloves. Add the olive oil in a saucepan and let it warm at medium heat. Add the garlic and saute faire 1 minutes. Then, add all the arborio rice. Saute for 3 minutes. Add 2 cups of water.
2. Rinse and cut the ends of asparagus. Cut them in small pieces. Add them in the preparation and add the peas. Stir well, add some water if necessary.
3. Then, add the half and half and the parmigiano, salt and pepper. Let it cook for 10 minutes by mixing regularly and add some water some time.
4. When the rice is well cooked (but not to much) and the preparation is creamy and not fluid, it's ready!

rice, asparagus, frozen peas, garlic, cream, olive oil, salt

Taken from food52.com/recipes/81525-spring-asparagus-risotto (may not work)