Spring Green Risotto

1. Bring the chicken broth to a simmer in a medium saucepan. Then cover the pan and keep broth warm over a low heat.

2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the rice and cook for 2 to 3 minutes, until lightly toasted.

3. Add 1/2 cup of chicken broth to the rice and stir for about 2 minutes, until almost completely absorbed. Stir in the asparagus, spinach, chives, and thyme and season with salt and pepper. Continue cooking the rice, adding more broth 1/2 cup at a time and stirring constantly, for 20 to 30 minutes total. Make sure the prior 1/2 cup of broth is absorbed before adding the next 1/2 cup. Continue cooking until the rice is smooth and creamy. Remove from the heat and stir in the cheese and pesto. Serve immediately.