Why This Recipe Works

Most risotto requires stirring from start to finish. With just two at the table, we wanted to streamline; our risotto cooks undisturbed for the first 12 minutes. Only then do we break out the wooden spoon and stir continuously. Yet our finished dish is still remarkably creamy.

Before You Begin

White button, shiitake, or portobello (caps only) mushrooms can be substituted for the cremini in this recipe. High-quality Parmesan makes a big difference here.

Instructions

Bring broth and water to simmer in saucepan over medium heat. Remove from heat, cover, and keep warm.

Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering. Add mushrooms and ¼ teaspoon salt and cook, covered, until just starting to brown, about 4 minutes. Transfer mushrooms to bowl and set aside. Return now-empty pot to medium heat, add remaining 2 teaspoons oil, and heat until shimmering. Add onion and ¼ teaspoon salt and cook until just beginning to soften, about 2 minutes. Add rice and cook, stirring constantly, until grains are translucent around edges, about 1 minute.

Stir in 1½ 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 ½ cup broth and cook, stirring constantly, until broth is absorbed, about 3 minutes. Add remaining ¼ 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, passing extra Parmesan.