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RISOTTO WITH ASPARAGUS AND MUSHROOM
*Note: This is a picture of my actual meal.
My wife LOVES risotto and my oldest daughter LOVES rice. I know that risotto is really just rice but for some reason I had it branded in my mind that it was a difficult and time consuming dish to make. Even though I had my reservations I wanted to try and make this dish because I knew that if it came out good that my family would love it. So glad I just dove in cause this one is going into the regular recipe file.
Here's the breakdown:
3/4 oz of mushrooms (any kind of mushroom can work really)
6 1/2 cups low-sodium vegetable broth
1 lb. of asparagus trimmed and cut diagonally into 1" pieces
1/2 small onion finely chopped
2 tbsp olive oil
2 cups arborio rice
1/2 cups dry white wine
2/3 cups finely grated Parmesan cheese, plus more for serving
salt
pepper
1/2 stick of unsalted butter cut into tbsp pieces
1 tsp finely chopped garlic
1/2 cup frozen baby peas
1 tsp finely grated lemon zest
2 tsp chopped fresh chives
- Bring broth and 2 cups of water to a boil in a 4-quart pot. Add asparagus and cook uncovered, stirring occasionally until crisp and tender, about 3-4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice water to stop cooking, then drain and pat dry. Set aside 1 cup of broth mixture and keep remaining broth at a bare simmer.
- Cook onion in oil in a 5-6 quart heavy pot over medium heat, stirring until softened about 3 minutes. Add rice and cook, stirring constantly for 1 minute. Add wine and simmer briskly, stirring constantly until absorbed, about 1 minute. Add 1/2 cup of hot broth mixture and simmer briskly, stirring constantly until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/2 a cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy, about 18-22 minutes. (There will be leftover broth that you can use later to thin out the risotto if necessary)
- Stir cheese, 1/4 tsp salt and 1/4 tsp pepper into risotto, then remove from heat and let stand, covered, while preparing vegetables.
- Heat 2 tbsp butter in a heavy skillet over medium-high heat until completely melted, then saute mushrooms and garlic, stirring occasionally, until garlic is pale golden, about 4 minutes. Pour in 1 cup reserved broth and bring to a boil. Stir in peas, asparagus, zest 1/4 salt and 1/4 tsp pepper and simmer, stirring occasionally, until vegetables are heated through, about 2 minutes. Remove from heat and add remaining 2 tbsp butter swirling skillet until butter is incorporated, then season with salt and pepper.
- Thin risotto to desired consistency with some of the leftover broth and season with salt and pepper. Divide desired portion among bowls. Spoon vegetable mixture (with liquid) on top and sprinkle with chives.
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