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

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.