Asparagus and Mushroom Risotto

risotto nomSo this was my first ever attempt at risotto.  I have worked at various restaurants that served some form of risotto.  I have to say–this is better than the chefs I worked with minus one.  The asparagus and risotto added an extra element to the flavor. Special thanks to A Dash of Sanity for the inspiration on this dish via Pinterest.

What You Need:

  • 3 cups chicken broth (I used organic cuz its what I had)
  • 1 cup Arborio Rice (let me tell you–this was difficult to find around where I live! I paid $7 for a container of it)
  • 1-10oz package of mushrooms blend (shitake, oyster, and portabella mushrooms)
  • 1/2 cup chopped asparagus
  • 3/8 Cup white cooking wine
  • 1 Shallot
  • 4 tbsp butter
  • Salt, pepper, & garlic powder to taste
  • 1/4 cup parmesan cheese
  • 2 tbsp butter (for finishing)

What To Do:

  1. In a saucepan, over medium heat bring broth to a slow boil, then reduce heat the temperature to low.
  2. Warm 2 tablespoon of butter in a large saucepan over medium-high heat. Stir in the mushrooms & asparagus season with salt and pepper to taste. Cook until soft, about 3 minutes. Remove with their liquid, and set aside.
  3. Add 1 tablespoon butter to skillet, and stir in the shallot. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes.
  4. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
  5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring periodically, so that it does not stick to the pan. I stir every minute or two. Stir until the liquid is completely absorbed and the rice is al dente, about 20 minutes.
  6. Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan. Season with salt and pepper to taste.

risottoEnjoy! I served it with steak and scallops (we went fancy for a night)

Serves 6: 263 calories, 14g fat, 4g protein

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