Place 1/2 lb cut aspargus, 3 oz (about 3 c) baby spinach and 1 c frozen peas aside. Heat to low simmer 6 c low sodium chicken broth. Heat minced garlic in 2 tbsp olive oil, then add 1 1/2 c Arborio rice and cook about a minute, this is over medium low heat. Then add 1/2 c dry white wine and simmer until absorbed. Then add 3/4 c at a time of chicken broth and stir/cook until abosrbed. Entire amount should take about 20 minutes. At the end add asparagus, then spinach until wilted and peas. Top with 1/4 c grated Parmesan cheese. WE TRIED THIS 7/9/1 AND IT WAS VERY GOOD. KYLE AND RYAN DID NOT LIKE IT.