Heat olive oil in a saucepan over medium heat.

Add Arborio rice and stir for 2 minutes until lightly toasted.

Gradually add warm vegetable broth, one ladle at a time, stirring frequently.

After about 15 minutes, add asparagus and peas.

Continue to stir and add broth until rice is creamy and al dente.

Stir in spinach and Parmesan cheese, and season with salt and pepper.