The Chef Upstairs

Mushroom, Sweet Pea & Asparagus Risotto

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Serves 6


  • 1 lb fresh sweet peas or 1 cup frozen peas
  • 1 lb asparagus
  • 8 oz mushrooms
  • 8 cups chicken stock warm
  • ¼ cup olive oil plus 2 tbsp
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 cups Carnaroli rice
  • 1/2 cup white wine, warmed (chardonnay)
  • 1/4 cup minced parsley
  • Kosher Salt & pepper to taste
  • 1 cup Reggiano Parmigiano grated fine


1. Blanch peas in salted boiling water. Strain and transfer to ice water bath for 5 minutes. Drain and set aside.

2. Blanch asparagus in salted boiling water for 8 minutes (more or less, depending on thickness). Strain and transfer to ice water bath for 5 minutes. Drain and set aside

3. Heat a large skillet over medium high heat. When hot add 2 tbsp olive oil. Add mushrooms in a single layer, a large pinch of salt and sauté until lightly browned. Set aside.

4. In a large, heavy stock pan, heat ¼ cup olive oil and sauté onions for 5 minutes. Add garlic and sauté for 1 minute. Add rice and stir to coat well.  Sauté for 2 minutes. Add warm wine and stir for 2 minutes.

5. Add 6 cups stock and bring to a light boil. Simmer until rice is al dente, (about 18 - 20 minutes). Add more stock if necessary. Stir in peas, asparagus, mushrooms and Parmigiano. Add salt and pepper to taste.

6. Serve immediately and sprinkle with more Parmigiano cheese.