Mushroom and Arugula Risotta

 1 onion, chopped

5 -6 Tbsp olive oil

1 bunch asparagus, cut into 1 inch pieces

8 oz mushrooms, chopped

1 tsp garlic

Arborio rice

salt

chicken stock

1/2 juice of a lemon

1/2 cup peas

1/2 cup heavy cream or half and half 

4 Tbsp butter

3 Tbsp Parmesan cheese

handful of Arugula

In a large pot heat olive oil and saute onion. Add asparagus and mushrooms, garlic. Let cook for a few minutes while mixing. Add rice and salt. Add 1 cup of chicken stock.  Ladle warm chicken stock one at a time to rice mixture.  Mixing constantly and adding more chicken stock when needed to cook up the rice and vegetables.  Take off flame.  Add lemon juice, peas, cream, butter and Parmesan cheese to cream up the rice.  Add a handful for arugula and combine.