RISOTTO WITH ASPARAGUS & MUSHROOMS
Delectable and creamy, this risotto is a meal in itself.
RISOTTO WITH ASPARAGUS & MUSHROOMS
Delectable and creamy, this risotto is a meal in itself.
Ingredients
  • ¾ pound asparagus & mushrooms
  • 4 cups stock (mushroom, vegetable, chicken)
  • 2 tablespoons olive oil
  • 1 garlic clove finely chopped
  • 1 small onion finely chopped
  • 1 cup Arborio rice
  • ½ cup white wine
  • Sea salt & fresh pepper
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh herbs (basil, thyme, chives)
Instructions
  1. Chop the mushrooms and sauté in butter until they give up their water. Set aside.
  2. Cut the asparagus into pieces and set aside.
  3. Chop the fresh herbs and set aside.
  4. In a saucepan, bring the stock to a boil and reduce the heat to simmer.
  5. Add the olive oil to a heavy bottomed cooking pot. Sauté the chopped garlic and onion over medium heat until they start to soften, about 2 - 3 minutes.
  6. Add the rice.
  7. Stir and cook the rice until each grain is coated with oil.
  8. Start adding the hot stock, about ½ cup at a time.
  9. Simmer the rice, and stir. Continue to add small amounts of stock to the rice, stirring and cooking until the rice is soft.
  10. Add the asparagus and mushrooms, the last of the stock, and cook over low heat until the stock is absorbed.
  11. Taste the rice, and season to taste with sea salt and fresh pepper.
  12. Stir in the butter, grated cheese and fresh herbs.
  13. Serve immediately. (Shown with grilled halibut)
Recipe Notes

Makes four generous servings.

Nutritional analysis per serving (estimate, varies with veggies): 300 calories, 10 grams protein, 34 grams carbohydrates, 12 grams fat, 630 mg. sodium, 2 grams fiber.

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