Aspargus Mushroom Risotto
By learen
Ingredients
- 6 c chicken broth
- 1 c white wine
- 2 T butter
- 1 c chopped onion
- salt and pepper
- 2 c Arborio rice
- 2 c sliced mushrooms, chopped and sauteed
- 1 1/2 c asparagus, about 12 oz trimmed, blanched and cut into 1 in pieces
- 1/2 c grated parmesan
Details
Preparation time 15mins
Cooking time 60mins
Preparation
Step 1
In a large saucepan, combine broth and wine. Bring to a boil over med heat and reduce heat to low, and keep at a simmer. In a large skillet over med heat melt butter. Add onion and season to taste with salt. Cook for 5 min until translucent. Add rice and stir for 3 min. Reduce heat to low and add a ladle of stock. Stir until liquid is absorbed. Continue with the liquid this way until it is all absorbed, about 35-45 min.
Add mushrooms and aspargus pieces and stir until risotto is creamy. Remove from heat and stir in Parmesan. Season to taste with salt and pepper.
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