Recipe courtesy of Trisha Yearwood

Mushroom, Asparagus and Pea Risotto

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 55 min
  • Active: 55 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. In a medium stockpot, add the chicken stock and heat until warm.
  2. In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
  3. Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages