Mushrooms > Side Dishes > Vegetarian > Asparagus & Mushroom Risotto >
Asparagus & Mushroom Risotto
4 C vegetable stock
2 C button mushrooms, sliced
3 TBS olive oil
1/2 LB fresh asparagus spears, cut into 1" pieces
1 onion, diced
1 C Arborio rice
1 clove garlic, peeled & minced
1/2 C red wine
Salt & black pepper to taste
Heat vegetable stock in a cooking pot; simmer but do not boil. In a skillet, sauté sliced mushrooms in two tablespoons of olive oil. Set aside. In a saucepan, blanch asparagus pieces for about two minutes. Set aside. Heat one tablespoon olive oil in a large skillet; add onion. Cook and stir for about four minutes. Add rice; stir to combine and cook until rice is lightly toasted. Add the minced garlic and cook for an additional minute. Stir in red wine; add one cup of the vegetable stock. Reduce heat to low; simmer until stock is absorbed by rice. Continue to add vegetable stock, 1/2 cup at a time, stirring as the rice cooks. Fold in the cooked mushrooms and asparagus; season with salt and black pepper to taste. Serve. Recipe makes about four servings.
Note: Arborio rice "is an Italian short-grain rice. It is named after the town of Arborio in the Po Valley, where it is grown. Cooked, the rounded grains are firm, creamy, and chewy, due to the higher amylopectin starch content of this rice variety, thus they have a starchy taste of their own, yet blend well with other flavors." [Data Source: Wikipedia].
Recipe featured in the Ambrosia Cookbook.
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