Healthy Asparagus, Pea Risotto

This recipe is from Skinny Taste, a great source for healthy recipes. The only tweak I made was adding peas, fake Italian sausage (but I won't add it to the recipe here) and crushed red pepper. Delicious! 

This recipe said it serves 6 but the serving size was only 1 cup. However, I'm saying it serves 4 and am adjusting the calories per serving to that because 1 cup was too little for me :-)

Serves 4

Calories per serving: 421.5 

Bonus: Total Fat 9g, Sodium 1,155mg, Sugars 6g, Protein 19.5g, Carbs 64.5g

Ingredients
6 cups reduced sodium NO chicken broth (or whatever broth you like)
3 tsp. olive oil
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1.5 cups frozen peas, thawed (or just boil them in water for a couple of minutes if frozen)
2 Tbsp. shallots, minced
1 Tbsp. garlic, minced
1.5 cups dry Arborio rice (risotto)
1/2 cup white wine
2 cups fresh spinach, stems removed, chopped
2 Tbsp. fresh chives or scallions, chopped
1/2 cup Parmesan cheese, shredded
dash of crushed red pepper
s&p to taste

Method:
1. In a saucepan, heat the broth until hot, but not boiling. 
2. In a large nonstick pan, heat 1 tsp. olive oil. Add asparagus and saute until tender, about 5 minutes. Remove from pan and set aside.
3. Add 2 tsp. olive oil to the same pan and heat. Add shallots, garlic and saute until soft about 2 minutes.
4. Stir in rice and saute until coated in oil. De-glaze pan with wine and cook until completely absorbed about 1-2 minutes. Add heated broth in 1/2 cup increments. Continue to simmer and stir often until each addition is almost completely absorbed before adding the next. This will take about 35-45 minutes. 
5. Stir in asparagus, crushed red pepper, s&p, spinach, peas, Parmesan, and chives. Stir until incorporated and spinach is just wilted.