🍚 Mushroom and Asparagus Risotto

Ingredients

• Risotto

• 5 cup Vegetable broth
• 2 tbsp Butter, salted
• 1 tbsp Olive oil
• 8 oz White mushrooms, sliced
• 1 Shallot, minced
• 2 clove Garlic, minced
• 1½ cup Arborio rice
• 1 lb Asparagus, trimmed and cut in 1-inch pieces
• 1 cup Frozen peas
• ¾ cup Grated Parmesan, grated
• 1 tbsp Lemon juice (bottled)
• ½ tsp Table salt
• ¼ tsp Ground black pepper

Nutrition

Steps

You’ll need: large heavy saucepan or Dutch oven, medium saucepan, ladle, wooden spoon.

1. Warm the broth in a saucepan over low heat.
2. Melt 1 tablespoon of the butter with the oil in a large pan over medium-high heat. Cook the mushrooms until browned, about 6 minutes. Lift them out onto a plate.
3. Lower the heat to medium. Cook the shallot and garlic 2 minutes, then add the rice and stir 1 to 2 minutes, until the edges look clear.
4. Add a ladle of warm broth and stir until it is mostly absorbed. Keep adding broth a ladle at a time, stirring often, for about 18 minutes.
5. Stir in the asparagus with another ladle of broth and cook 5 to 6 minutes more, until the rice is creamy and just tender and the asparagus is bright green. Stir in the peas and mushrooms to heat through.
6. Off the heat, stir in the Parmesan, the rest of the butter and the lemon juice. Season and serve right away; risotto thickens as it stands.