Basic risotto with buttered peas and grilled asparagus.
Sautée some Vidalia onion and a couple of cloves of garlic in a mix of extra virgin olive oil and butter.
Add arborio and salt; cook for a few minutes to get it nice and toasty.
Add half cup of steamy chicken broth plus a nice glug of white wine, stir and let the rice soak it in.
Repeat this until the rice gets tender and creamy. Then add whatever veg and/or protein you like.