Asparagus and Mushroom Risotto Recipe

Asparagus and Mushroom Risotto

Servs: 4 Prep: 15m Cook: 20m

Ingredients

1 cup asparagus, cut into one inch pieces
1 cup baby bella mushrooms, sliced
2 tbs butter + 1 tbs butter
1/2 cup white wine + 2 tbs white wine
1 tbs olive oil + 1 tbs olive oil
7 cups chicken stock
3 medium shallots, minced
1 garlic clove, minced
1 3/4 cups arborio rice
1/2 cup grated Parmesan
salt and pepper to taste

Instructions

1. Melt 1 tablespoons butter and 1 tablespoons olive oil in a medium skillet over medium-high heat. Add the mushrooms and asparagus and saute until tender, about 5 to ten minutes. Add 2 tbs wine, bring to a boil, and reduce the liquid by half. Remove the skillet from the heat and set aside.
2. Bring the stock to a simmer in a medium saucepan over medium heat. Season with salt and pepper.
3. Meanwhile, heat the remaining 2 tablespoons butter with the oil in a deep, heavy medium saucepan over medium heat. Add shallots and garlic and cook until soft, about 2 minutes. Add the rice and stir to coat with the butter and oil. Add 1/2 cup white wine and let simmer for a minute. Add simmering stock, 1/2 cup at a time, stirring constantly with a wooden spoon. Wait until liquid is almost completely absorbed before adding more. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
4. Stir in the mushroom/asparagus mixture and cheese. Season, to taste, with salt and pepper and serve.

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