Asparagus, Leek, Pea & Onion Risotto

1 lb. Asparagus, sliced into 1/2" pieces
2 medium leeks, light green parts, thinly sliced
1 small onion, chopped
4 cups vegetable broth
3 cups water
4 tbsp. Earth balance (or butter), divided
1/2 cup frozen peas
2 tsp. Minced garlic
1 1/2 cup Arborio rice
1 cup dry white wine
1/2 tsp salt
1/2 tsp pepper

Bring the broth and water to a boil, reduce heat, cover and let simmer.

Heat 1 tbsp earth balance over medium heat, add asparagus, cook 5 minutes, until tender Add leeks and cook 3 minutes. Transfer to a bowl, cover and set aside.

Melt 2 tbsp earth balance in the same skillet and add leeks, onion, garlic, salt and pepper. Cook until softened, 3 minutes. Stir in rice and cook 3 minutes, stirring frequently. Add the wine and cook until absorbed, 3 minutes

Add 3 cups warm broth and simmer until all liquid is absorbed, about 15 minutes. Continue adding 1/2 cup liquid at a time until all liquid is absorbed.

Remove from heat, stir in 1 tbsp. Earth balance. Add asparagus and peas and serve.

Serves 6.