Categories: Pasta/Rice/Grains

Ingredients

• 1 3/4 cups low sodium chicken broth
• 1/2 cup water
• 4 tsp. olive oil
• 3 oz. cremini mushrooms, trimmed and sliced thin
• salt & pepper
• 1 small onion, chopped fine
• 1/2 cup Arborio rice
• 3 oz. asparagus, trimmed and cut into 1/2 inch pieces
• 1/4 cup frozen peas
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh basil
• 1 tablespoon unsalted butter
• 2 teaspoons lemon juice

Directions

1. Bring broth and water to simmer in saucepan over medium heat. Remove from heat, cover and keep warm.

2. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering. Add mushrooms and 1/4 tsp. salt and cook, covered, until just starting to brown, about 4 minutes. Transfer mushrooms to bowl and set aside. Return now empty pot to medium heat, add remaining 2 tsp. oil and heat until shimmering. Add onion and 1/4 tsp. salt and cook until just beginning to soften, about 2 minutes. Add rice and cook, stirring constantly, until grains are translucent around edges, about 1 minute.

3. Stir in 1 1/2 cups broth, cover, reduce heat to medium-low and simmer until almost all liquid is absorbed, about 12 minutes. Stir in asparagus, cover and cook 2 minutes longer. Add 1/2 cup broth and cook, stirring constantly, until rice is creamy and al dente, 3 minutes longer.

4. Off heat, stir in cooked mushrooms, cover and let sit 2 minutes. Stir in Parmesan, basil, butter and lemon juice. Season with salt and pepper to taste. Serve, passing extra Parmesan.

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