Risotto with mushrooms asparagus and spring peas | epicuriantime.com

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