Recipes: Eating Green - kentuckymonthly.com
Experience the freshness of local spring vegetables with this nutrient-packed risotto featuring asparagus, mushrooms, and peas. Perfect for a family meal or farm-to-table dinner.
Ingredients
- 7 cups water
- 3 teaspoons salt, plus 2 teaspoons for water
- Freshly ground black pepper
- ½ cup butter
- 8 ounces fresh mushrooms, sliced
- 1 shallot, diced
- 1½ cups Arborio rice
- ½ cup dry vermouth
- 3 to 4 sprigs fresh thyme or lemon thyme
- 4 ounces asparagus, cut into ¼-inch pieces, with woody part removed
- ½ cup grated parmesan cheese
- 1 cup peas
- 2 tablespoons lemon juice
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