Asparagus and Pesto Risotto with Mushrooms

INGREDIENTS

small handful of fresh basil leaves

large clove garlic

2 tbsp

olive oil

1/2 cup

fresh grated Parmesan cheese

bunch fresh asparagus

8 oz

button mushrooms

juice from 1 lemon (3 tablespoons)

6 tbsp

unsalted butter

4 1/2 cups

vegetable stock

2 tbsp

olive oil

onion, chopped

1 1/2 cups

arborio or other risotto rice

1/2 cup

dry white wine

1 tsp

sea salt, or to taste

fresh ground black pepper