Mushroom And Spring Vegetable Risotto Recipe

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Nutrition per serving    (USDA % daily values)
CAL
611
FAT
89%
CHOL
36%
SOD
131%

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Ingredients for 4 servings

2 tablespoons freshly squeezed lemon juice

Freshly ground black pepper

4 ounces pencil-thin asparagus

1 to 2 teaspoons finely grated lemon zest

1 shallot, diced

1 1/2 cups Arborio rice

7 cups water

3 teaspoons kosher salt, plus 2 teaspoons for water

1/2 cup unsalted butter

1/2 cup grated parmesan cheese

3 to 4 generous sprigs fresh thyme or lemon thyme

5 ounces (1 cup) frozen peas, thawed

1/2 cup dry vermouth

8 ounces mixed mushrooms, sliced

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