Pea and asparagus risotto

Shell the fresh peas, cut thin green asparagus in pea-size slices. Saute sliced garlic and possibly a sliced and diced onion in a heavy bottomed saucepan. Add the arborio rice and stir for aminute then start adding liquid according to the instructions on the rice package, adding liquid a little at a time and turning frequently. When the rice is almost done, add peas and asparagus, stir in well and heat for 2-3 minutes. Served here with oven-baked salmon.