Spring Vegetable Risotto with Wild Mushrooms

Savor the flavors of spring with this creamy risotto, featuring wild mushrooms and seasonal vegetables.

Ingredients

• 1 cup arborio rice
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup wild mushrooms, sliced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup peas
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• to taste salt and black pepper

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped shallot and cook until translucent, about 3 minutes.
3. Add the minced garlic and sliced wild mushrooms to the shallot, cooking for another 5 minutes until the mushrooms are tender.
4. Stir in the arborio rice, ensuring each grain is coated with oil. Cook for 2 minutes until the edges of the rice look translucent.
5. Begin adding warm vegetable broth to the rice, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.
6. About halfway through adding the broth, stir in the asparagus and peas, continuing to cook until the rice is creamy and tender, about 18-20 minutes.
7. Remove the skillet from the heat and stir in the grated Parmesan cheese. Season to taste with salt and black pepper.
8. Finish by sprinkling chopped fresh parsley over the risotto before serving.

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