Add risotto rice to the pot. Sauté the rice for a few minutes. Make certain the rice is well coated with oil and butter. Sprinkle risotto with salt and pepper. Pour vegetable broth into a microwave safe bowl and microwave for 5 minutes. Add the broth slowly, about one ladle-full at a time. Enough so that the rice stays wet, but never so much that it completely covers the rice. You don't want to see large amounts of liquid in the pan. When the rice has absorbed all the liquid from the last addition, add another one. Keep stirring. Be patient and keep the heat on simmer. You should hear the steam when you add the broth, but the rice shouldn't stick to the pan. Allergen info: As written, this recipe is free from peanuts, treenuts, soy, sesame, shellfish, wheat and eggs. It contains dairy, but the butter and cheese could be omitted. 
Asparagus Risotto
2 Tbsp olive oil
2 Tbsp butter
3 medium shallots, diced or one medium onion
2 cloves garlic
3 cups risotto rice
6-9 cups vegetable broth (read ingredient label carefully)
2 cups white wine (optional)
1/2 tsp salt
1/2 tsp fresh ground pepper
1 cup parmesean cheese
2 bunches asparagus chopped into bite-sized pieces
1 can petite green peas
Heat olive oil and butter in a deep-sided saute pan or heavy-bottomed pot on medium heat. Sauté shallots or onion until soft and golden. Add garlic and saute for a few additional minutes until garlic is golden, but not brown.
When you reach the point where you've added the 6 cups of broth, add the asparagus. The remaining liquid will blanch the asparagus (unless you really want soft asparagus, then microwave in water for five minutes and drain before adding. I prefer it to be firm). This is the point where you need to decide if you are going to continue with broth, or add wine. The rice will still be firm. You can decide to either continue with more broth or add white wine. Either way, add a cup or two, one ladle at a time, to the rice. Stirring and simmering just as you did with the chicken broth.
When the risotto is just perfectly chewy to the bite (it's impossible to say how much liquid this will take exactly because the rice will vary in how much liquid it requires. As a general rule, however, each cup of dry risotto will absorb three cups of liquid), add the peas, parmesean cheese, salt and pepper to taste.