Risotto Primavera for Two | America's Test Kitchen

Ingredients

• 1 3/4 cups low-sodium chicken broth
• 1/2 cup water
• 4 teaspoons olive oil
• 3 ounces cremini mushrooms, trimmed and sliced thin
• Salt and pepper
• 1 small onion, chopped fine
• 1/2 cup Arborio rice
• 3 ounces asparagus, trimmed and cut into 1/2-inch pieces
• 1/4 cup frozen peas
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh basil
• 1 tablespoon unsalted butter
• 2 teaspoons lemon juice