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Cooking for 2 Risotto Primavera Recipe


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     Cooking for 2 Risotto Primavera

Category   Entrees - Maindishes
Sub Category   None

1 3/4 cup veg broth or chicken broth
1/2 cup water
4 tsp olive oil.
3 ounces remind mushrooms trimmed and sliced
salt and pepper to taste
1 small onion chopped finely
1/2 cup arborio rice
3 ounces of asparagus trimmed and cut into pieces
1/4 cup frozen peas
1/4 cup granted parmesan cheese plus extra for serving
2 tbsp chopped fresh basil
1 tbsp unsalted butter
2 tsp lemon juice

Bring the broth and the water to a boil in a pot and set aside to use. Heat 2 tsp of oil in a medium sauce pan until shimmering. Add mushrooms and 1/4 tsp of salt. Cook until just brown and then transfer to a bowl.
Return the empty sauce pan to the heat, and add the remaining 2 tsp of oil. Add the onions and cook until soft. THEN ADD the rice and cook stirring constantly until the rice is translucent around the edges about 1 minute.
Stir in 1 1/2 cups of warm broth, reduce heat t medium low and cover, and simmer until almost all of the liquid is absorbed, about 12 minutes. ADD the asparagus and cook another 2 minutes. Add another 1/2 cup of broth and cook, stirring constantly until the broth is absorbed. Add the remaining broth and the peas, cook again until the rice is creamy and al dente.
Remove from the heat. Add the cooked mushrooms and let sit until heated through, about 2 minutes. Stir in parmesan cheese, butter, basil and lemon Juice. Serve with extra parmesan cheese if desired.

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