Risotto Primavera with Mushrooms, asparagus and Peas for Two
Risotto Primavera with Mushrooms, asparagus and Peas for Two
This recipe is lovely and shortcuts the usual time necessary to prepare risotto while not sacrificing any of the deliciousness!
Total Time
Servings
Ingredients
- 1 3/4 c vegetable broth
- 1/2 c water, plus extra as needed
- 2 T extra-virgin olive oil, divided
- 3 oz cremini mushrooms, trimmed and sliced thin
- 1/2 tsp salt, divided
- 1 small onion, chopped fine
- 1/2 c arborio rice
- 3 oz asparagus, trimmed and cut into 1/2" pieces
- 1/4 c frozen peas or fresh
- 1/4 c grated plant-based Parmesan cheese plus extra for serving
- 2 tablespoons chopped fresh basil or parsley
- 2 teaspoons of lemon juice
Instructions
1 Combine broth and water in 4-cup liquid measuring cup or medium bowl and microwave until simmering, about 5 minutes. Cover to keep warm.
2 Heat 2 teaspoons oil in large saucepan over medium heat until shimmering. Add mushrooms and ¼ teaspoon salt, cover, and cook until mushrooms begin to release their liquid, about 3 minutes. Uncover and continue to cook until liquid has evaporated and mushrooms begin to brown, about 3 minutes; transfer to bowl.
3 Heat 2 teaspoons oil in now-empty saucepan over medium heat until shimmering. Add onion and remaining ¼ teaspoon salt and cook until softened, about 3 minutes. Add rice and cook, stirring constantly, until grains are translucent around edges, about 1 minute.
4 Stir in 1½ cups warm broth and bring to simmer. Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, 10 to 12 minutes. Stir in asparagus, cover, and cook for 2 minutes. Add ½ cup warm broth and cook, stirring constantly, until liquid is absorbed, about 3 minutes. Add peas and remaining broth and cook, stirring constantly, until rice is creamy and tender, about 3 minutes.
5 Off heat, stir in mushrooms, cover, and let sit until warmed through, about 2 minutes. Stir in Parmesan, basil, lemon juice, and remaining 2 teaspoons oil. Adjust consistency with extra warm water as needed. Season with salt and pepper to taste. Serve with extra Parmesan.
Dollop with store-bought vegan pesto if desired
America's Test Kitchen. Vegan Cooking for Two: 200+ Recipes for Everything You Love to Eat (p. 243). America's Test Kitchen. Kindle Edition.