We all crave something starchy on the menu, but this year consider a creamy risotto instead of mashed or scalloped potatoes. Backstreet Cafe in Houston uses one pot to cook everything for this risotto. You want your rice to be creamy and your green vegetables to still have a slight bite.
Preheat a large pan over medium-high heat. Add butter. When the butter starts to foam, add the onion and cook until translucent, about 3 minutes, stirring occasionally. Add the rice and stir until well coated with the butter and onion, about 1 minute. Add wine and allow it to reduce completely.
Add ½ cup hot water or stock and begin to constantly stir until liquid is absorbed. Continue adding ½ cup liquid at a time, allowing liquid to fully absorb before each addition. Constantly adding ½ cup liquid at a time, allowing liquid to fully absorb before each addition. Constantly stir until rice is creamy and al dente, about 25 to 30 minutes. Add salt to taste and stir in artichokes, asparagus tips and peas.
Remove from heat and transfer to a large platter. Garnish with Parmigiano-Reggiano.