Asparagus Mushroom Risotto

May 27 2014

by alex

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Asparagus Mushroom Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 6
The cooking method used here is not the traditional way to make risotto, but is simplifies it and turns out well. Vegetarians can use vegetable stock and vegans and those sensitive to dairy can omit the cheese but increase the salt to taste.
  • 1 Tbs olive oil
  • 2 cups mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • ½ tsp pepper
  • salt
  • 1½ cups arborio rice
  • 3½ cups chicken broth
  • ½ cup white wine
  • 1 lb asparagus
  • ½ tsp lemon zest
  • ½ cup asiago or parmesan cheese, grated
  1. In a large heavy saucepan, heat oil over medium-high heat. Cook mushrooms, garlic, onion, and pepper; stirring until mushrooms are browned and moisture is evaporated.
  2. Stir in 3½ cups of the stock and wine, along with the rice; bring to a boil. Cover and simmer over low heat for 10 minutes. Meanwhile, trim asparagus, cutting diagonally into 1 inch pieces.
  3. Add asparagus to pan along with lemon zest. Cook, covered, for 10 minutes or until liquid is almost absorbed, asparagus is tender-crisp and rice is still slightly firm to the bite. Stir in remaining stock and wine, along with the cheese until mixture is creamy. Serve immediately.