Mushroom and Asparagus Risotto
- 1 cup arborio rice
- 8 oz mushrooms, sliced- 1 bunch asparagus, diced
- 3/4 cup onion, diced
- 1/3 cup dry white wine
- 4 cups chicken broth
- 4 cloves garlic, minced
- 3 tbs butter or olive oil
- Garlic powder, salt, pepper and Italian herbs, to taste
- 1/4 cup Parmesan cheese
Start by prepping all of your ingredients, it will make everything much easier if you're ready to add them when you need them. Dice the onion, slice the mushrooms, mince the garlic, and chop the asparagus. Add the chicken broth to a pot and heat over medium-high heat. You want this to be boiling or very close to it, so it can cook the rice immediately when it is introduced to the risotto.
Add 2 tbs of butter (or olive oil) to a large pan over medium heat. Add the onions and mushrooms, sautéing until the onion is translucent, about 3-5 minutes. Add the garlic; sauté for about one minute.
Once the garlic is fragrant, but not browned, add the rice to the pan. Stir so that the aromatics can infuse the rice, but do not let the rice brown. Pour the white wine into the pan and stir. Allow all of the wine to evaporate, then add about 2/3 cup broth to the pan.
Stir often, adding broth when the liquid in the pan has been absorbed by the rice. Once about half of the broth has been used, add the asparagus and stir (the asparagus is added late so that you don't overcook it). Continue stirring and adding liquid until you have added all of the broth and the rice is cooked through. Season with garlic powder, salt and pepper and Italian herbs to taste. Swirl in 1 tbs of the remaining butter and parmesan cheese and serve immediately. Serves 4.
source: Newlywed McGee original