Asparagus, Artichoke and Pea Risotto

1  cup  frozen petite peas, thawed
3  cups  canned chicken broth
3  cups  water
1  pkg  frozen artichokes, thawed
Asparagus tips from 1 lb of asparagus
4  Tbs  unsalted butter
1/2  cup  minced yellow onion
2  cups  Arborio rice
1  cup  dry white wine
1/4  cup grated Parmigiano-Reggiano cheese, plus more for serving

Gently cook the asparagus tips in boiling salted water, until just tender, 1 to 2 minutes. Drain and set aside.

Heat the chicken broth and water in a small saucepan. Melt 3 Tbs butter in a large frying pan or wok. Add onion and cook, stirring until the onions start to change color, 3 - 4 minutes. Add rice. Stir until well coated with butter, about 1 min. Add wine; stir until it is almost all reduced. Add about 1/2 cup hot broth, or just enough to barely cover the rice. Cook, stirring constantly, until the stock has been almost completely absorbed.

Continue cooking in this manner, adding 1/2 cup hot broth at a time, for about 15 minutes. The rice should be tender, but still firm to the bite.

Stir artichokes, peas, and asparagus tips into the rice. Season lightly with salt. Add remaining Tbs of butter and the cheese. Mix quickly 1 - 2 minutes, until the butter and cheese have melted, and the rice has a moist and creamy consistency. Taste and adjust the seasonings, if desired. Sprinkle with additional cheese.

Especially good with Mapled Ham. Put the ham with some maple sauce spooned over it, on your plate. The little bit of maple sauce that sneaks over on the risotto adds a wonderful flavor.