Risotto with mushrooms asparagus and spring peas

Name: Risotto with mushrooms asparagus and spring peas
Ingredients: 3 tablespoons olive oil, divided; 1 small yellow onion, chopped; 2 cloves garlic, pressed or minced; 5 cups vegetable broth; 1 1/2 cup arborio; rice; 8 oz pound sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained; 1 small bunch of fresh asparagus spears (about 1 pound); 1 cup fresh English peas; 1 cup freshly grated Parmesan cheese; 1/2 cup dry white wine; 2 tablespoons unsalted butter, diced; 1/2 cup light cream; 1 tablespoon tamari; 1 teaspoon sea salt, more to taste; Freshly ground black pepper, to taste; 3 tablespoons fresh flat leaf parsley, chopped; recipeIngredient ends

www.epicuriantime.com

Creamy risotto packed with mushrooms, asparagus, and spring peas—cooked in the oven for a hands-off approach. Perfect for6. Enjoy!

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Ingredients

3 tablespoons olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, pressed or minced
5 cups vegetable broth
1 1/2 cup arborio
rice
8 oz pound sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
1 small bunch of fresh asparagus spears (about 1 pound)
1 cup fresh English peas
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
2 tablespoons unsalted butter, diced
1/2 cup light cream
1 tablespoon tamari
1 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
3 tablespoons fresh flat leaf parsley, chopped
recipeIngredient ends