Ingredients:

• 1 cup arborio rice
• 4 cups of chicken broth
• 1 tbsp of butter
• 1 leek
• 1 cup frozen peas
• 1 cup of asparagus, chopped
• 1/2 cup grated parmesan cheese
• Salt and Pepper to taste
• Black truffle salt (optional)
• Porcini salt (optional)

Instructions:

1. In a large saucepan, heat the butter over medium heat. 
2. Add the sliced leek and saute for 3-4 minutes until the leek is soft and translucent. 
3. Add the chopped asparagus and frozen peas to the pan and saute for another 2-3 minutes. 
4. Add the arborio rice to the pan and stir well to coat it with the butter and vegetable mixture. 
5. Add one cup of chicken broth to the pan and stir until the liquid is absorbed. 
6. Continue adding the chicken broth, one cup at a time, stirring constantly until each cup of broth is absorbed before adding the next one.
7. After approximately 20 minutes, the rice should be tender and the mixture should be creamy.
8. Stin in the grated Parmesan cheese and season with salt and pepper to taste. 
9. Sprinkle a little bit of black truffle or Porcini Salt on top to finish it. (optional)
10. Serve hot and enjoy.