Fresh Morel, Asparagus and Sweet-Pea Risotto

6 thick spears asparagus, peeled
4 tablespoons unsalted butter
6 ounces fresh morel or cremini mushrooms, cleaned and cut into bite-size pieces
2 ¼ teaspoons kosher salt
Freshly ground pepper to taste
Up to 8 cups chicken broth, homemade or low-sodium canned
2 tablespoons extra virgin olive oil
4 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 pound Arborio rice
½ cup dry white wine
¼ cup cooked tiny peas
3 tablespoons minced fresh chives
¼ cup fresh chervil leaves

Nutritional Information
- Nutritional analysis per serving (6 servings)
  540 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 22 grams protein; 23 milligrams cholesterol; 2974 milligrams sodium

Six servings

Cook the asparagus in boiling, salted water until tender, about 10 minutes. Drain and refresh under cold running water. Cut diagonally into 1/4-inch slices and set aside. Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the mushrooms and saute until soft, about 10 minutes. Season with 1/4 teaspoon of salt and pepper and set aside.
Bring the broth to a boil in a medium saucepan, reduce heat and keep at a low simmer. Meanwhile, in a large saucepan, heat 2 tablespoons of butter with the olive oil over medium-low heat. Add the shallots and garlic and saute until soft, about 5 minutes.
Stir in the rice with a wooden spoon, turning to coat well. Cook, stirring constantly, for 4 minutes. Stir in the wine, raise the heat to medium and cook until the wine is absorbed, about 1 minute.
Begin adding the broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left.
Cook for another few minutes, adding more broth as needed, until the rice is al dente. Stir in the asparagus, the mushrooms, the peas, the chives and 1 tablespoon of butter. Season with 2 teaspoons of salt and pepper. Divide among 6 shallow bowls and garnish with the chervil. Serve immediately.

1 hour