Mushroom, Asparagus and Pea Risotto Recipe | Trisha Yearwood | Food Network

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