Prepare the Vegetables: In a large pot, melt the butter or heat olive oil over medium heat. Add the onions and sauté until they become translucent (about 5 minutes).

Sauté Aromatics: Add the minced garlic and cook for 1 minute until fragrant.

Toast the Rice: Stir in the Arborio rice and toast for about 2 minutes until lightly golden.

Add Wine: Pour in the white wine and let it simmer until mostly absorbed, stirring frequently.

Gradually Add Broth: Add 1 cup of warm vegetable broth, allowing it to absorb slowly. Stir continuously until almost fully absorbed before adding another cup of broth. Repeat this process until you’ve added all the broth and the rice is creamy and tender.

Incorporate Vegetables: As you add the last cup of broth, toss in the asparagus, peas, and zucchini. Continue to stir until the rice is creamy and the vegetables are cooked to your liking.

Finish with Cheese: Remove the pot from heat and stir in Parmesan cheese. Add salt and pepper to taste.

Garnish and Serve: Garnish with fresh herbs like parsley or basil, and serve immediately!