1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry white wine
3-4 cups vegetable broth
1 bunch of asparagus, trimmed and cut into bite-sized pieces
1 cup frozen peas
1 cup sliced mushrooms
1 lemon, zest, and juice
1/2 cup grated Parmesan cheese (vegan or dairy)
Salt and pepper, to taste
chopped fresh parsley, grated cheese (vegan or dairy)
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant and translucent.
Add the Arborio rice to the skillet and stir to coat in the oil. Cook for 1-2 minutes, or until the rice is lightly toasted.
Pour in the white wine and stir until the liquid is absorbed.
Add the vegetable broth to the skillet, one cup at a time, stirring constantly and waiting for the liquid to be absorbed before adding more. Repeat until the rice is cooked and creamy, about 20-25 minutes.
While the risotto is cooking, blanch the asparagus and peas in boiling water for 2-3 minutes, or until tender but still crisp. Drain and set aside.
In a separate skillet, sauté the mushrooms until they are tender.
Once the risotto is cooked, stir in the blanched asparagus and peas, sautéed mushrooms, lemon zest, and lemon juice. Add the grated Parmesan cheese and stir until well combined. Season with salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley and grated cheese, if desired.