This is a twist on the technique to cooking a classic risotto, and it only takes 6 minutes of continuous stirring, as opposed to 18, because this risotto cooks undisturbed for the first 12 minutes. It is a quick and easy meal for two, using the following ingredients:
- 1 3/4 cups low-sodium chicken broth
- 1/2 cup water
- 4 tsp olive oil
- 3 oz cremini mushrooms, trimmed and sliced thin
- 1 small onion, chopped fine (I used 3 scallions)
- 1/2 cup Arborio rice
- 3 oz 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 tbsp chopped fresh basil
- 1 tbsp unsalted butter
- 2 tsp lemon juice
- salt and pepper to taste
Bring broth and water to simmer in a saucepan over medium heat. Remove from heat, cover and keep warm.
Heat 2 tsp oil in a medium saucepan over medium heat until shimmering. Add the mushrooms and 1/4 tsp salt and cook, covered, until just starting to brown, about 4 minutes. Transfer mushrooms in a bowl and set aside. Return now-empty pot to medium heat, add the remaining 2 tsp of oil and heat until shimmering, about 2 minutes. Add rice and cook, stirring constantly, until grains are translucent around the edges, about 1 minute.
Stir in 1 1/2 cups broth, cover, reduce heat to medium-low, and simmer until almost all liquid is absorbed, about 12 minutes.
Stir in asparagus, cover and cook 2 minutes longer. Add 1/2 cup broth and cook, stirring constantly, until broth is absorbed, about 3 minutes.
Add remaining 1/2 cup broth and peas and cook, stirring constantly, until rice is creamy and al dente, 3 minutes longer.
Off heat, stir in cooked mushrooms, cover and let sit for 2 minutes. Stir in Parmesan, basil, butter and lemon juice. Season with salt and pepper to taste. Serve with extra Parmesan.