Mushroom Asparagus and Pea Risotto
Ingredients
- 6 to 8 cups chicken stock
- 5 tablespoons olive oil
- 2 pounds mixed cremini and shiitake mushrooms, sliced
- 3 small shallots or 1 large shallot, finely diced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 garlic cloves, finely chopped
- 2 cups arborio rice
- Salt and freshly ground black pepper
- 1 cup white wine
- 1 cup arugula leaves
- 1 cup frozen peas, defrosted
- 1/4 cup heavy cream
- 3 tablespoons grated Parmesan
- 2 tablespoons salted butter
- 1 tablespoon fresh lemon juice
- 5 fresh mint leaves, torn
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