Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until it’s soft, 3 to 4 minutes. Add the rice, and stir to coat.
Cook until the rice grains are translucent, about 2 minutes. Add the white wine, and cook until it’s absorbed.
Add a ladle full of broth or water to cover, cook until it’s absorbed, and give the rice a good stir.
Continue to add the broth and mix as the broth is absorbed until the rice is al dente, adding the zucchini, peas, tomatoes and asparagus, 1/4 teaspoon salt for the last 5 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.
Stir in the basil, butter, grated cheese and serve right away.
Notes
For extra flavor, add diced pancetta with the onions.If you don’t drink wine, omit and use more broth.