Creating Spring Vegetable Risotto is a rewarding process. Follow these steps for a delicious result:

1. Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for another minute.
3. Add Carrots: Stir in the diced carrots and cook for about 5 minutes until they begin to soften.
4. Add Rice: Add the Arborio rice to the skillet, stirring well to coat the grains with oil.
5. Incorporate Wine: If using, pour in the white wine. Stir until the wine is mostly absorbed by the rice.
6. Gradually Add Broth: Begin adding the warm vegetable broth, one ladle at a time. Stir frequently and allow the rice to absorb the broth before adding more.
7. Add Asparagus and Peas: After about 15 minutes of cooking, add the chopped asparagus and peas. Continue to add broth and stir until the rice is creamy and al dente, about 5-10 more minutes.
8. Finish with Butter and Cheese: Once the risotto is creamy and the rice is tender, remove it from heat. Stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
9. Garnish: Serve immediately, garnished with chopped parsley for a fresh touch.

These steps will guide you in creating a delicious Spring Vegetable Risotto that is sure to impress.