1. Sauté onion and garlic in butter and oil in medium saucepan on medium heat 5 minutes. Add rice and cook until well coated with butter mixture.
2. Add wine. Heat on medium heat until wine has been absorbed. Meanwhile, bring broth to a boil on medium-high heat; reduce heat to medium-low. Keep broth at a simmer.
3. Stir 1 cup broth into rice mixture, stirring constantly until absorbed. Keep rice mixture at a simmer. Add hot broth in 1/2 cup portions, stirring constantly, until absorbed. Continue until all broth is added.
4. Stir in asparagus, peas, tomatoes, cheese, salami, parsley and sage. Heat through. Divide evenly between 6 plates and serve.
Nutritional information per serving: Calories 410; Total Fat 15g; Saturated Fat 7g;