MUSHROOM, ASPARAGUS AND PEA RISOTTO
Steps:
- In a medium stockpot, add the chicken stock and heat until warm.
- 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.)
- Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.
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Ronalyn Botha
[email protected]This risotto is a great way to show off your cooking skills. It's a bit more challenging to make than some other recipes, but it's definitely worth the effort.
Cassandra Lepage
[email protected]I'm a big fan of Alice's recipes, and this risotto is no exception. It's delicious, easy to make, and always a hit with my family and friends.
Norma Gomez
[email protected]I thought this risotto was just okay. It wasn't bad, but it wasn't anything special either. I think I would have liked it better with a different type of rice, like arborio.
Josue Aristide RODONNE LAGAMBA
[email protected]This risotto was so easy to make. I'm not a very experienced cook, but I was able to make it without any problems.
Taishama Etienne Alexis
[email protected]I made this risotto for a potluck dinner and it was a big hit. Everyone loved it, and I got lots of compliments on it.
Emon Rana
[email protected]This risotto was a great way to get my kids to eat their vegetables. They loved the asparagus and peas, and they didn't even notice the mushrooms.
waddy rodriguez
[email protected]I'm not a vegetarian, but I really enjoyed this vegetarian risotto. It was hearty and flavorful, and I didn't miss the meat at all.
Regina Miller
[email protected]This recipe was a great way to use up some leftover vegetables. I had some asparagus and peas that were about to go bad, and this was the perfect way to use them up.
Skyler Sartin
[email protected]I had some trouble getting the risotto to the right consistency. It was either too runny or too thick. I think I need to practice a bit more.
Manu M
[email protected]I found this recipe to be a bit too time-consuming. It took me over an hour to make, and I'm not sure it was worth the effort.
nika nasam.
[email protected]This risotto was a little bland for my taste. I think I would have liked it better with a stronger cheese, like cheddar or Gruyère.
Sk SK Rifat
[email protected]I'm so glad you all enjoyed this recipe! It's one of my favorites too. I love how versatile it is. You can add different vegetables, or even use a different type of rice.
Arun Sah
[email protected]I made this risotto for a dinner party last night and it was a hit! Everyone loved it. I especially liked the crispy parmesan topping.
Pedro Nieves
[email protected]This is my new favorite risotto recipe! It's so easy to make and it always turns out perfectly. I love the combination of mushrooms, asparagus, and peas. They're the perfect spring vegetables.
Cumar Maxamed
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. It was creamy and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Skyler Burch
[email protected]This risotto was absolutely delicious! The asparagus and peas added a lovely sweetness and crunch, and the mushrooms gave it a nice earthy flavor. I would definitely make this again.