So 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:
- In a saucepan, over medium heat bring broth to a slow boil, then reduce heat the temperature to low.
- 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.
- Add 1 tablespoon butter to skillet, and stir in the shallot. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes.
- When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
- 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.
- Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan. Season with salt and pepper to taste.
Enjoy! I served it with steak and scallops (we went fancy for a night)
Serves 6: 263 calories, 14g fat, 4g protein