My favorite thing about spring is the balance between beautiful produce and slightly chilly weather. This calls for still keeping it cozy with foods like risotto. This risotto celebrates my favorite spring vegetable: asparagus. In addition to the asparagus are bright spring onions, spinach and tons and tons of Parmesan. I have trouble making risotto without adding tablespoon after tablespoon of butter but I somehow managed to restrain myself at 4 tablespoons—it’s tough!