Asparagus Mushroom Risotto
Rich, savory, and comforting. This asparagus mushroom risotto makes a perfect compliment to nearly any protein or a meal in itself!
Equipment
- Large Skillet, Sauce Pan, or Dutch Oven
Ingredients
- 3 tbsp. Unsalted Butter, divided 1 tbsp. for asparagus and mushrooms and 2 tbsp. for onion
- 8 oz. Cremini or Baby Bella Mushrooms, sliced Can sub others if desired. Can buy pre-sliced.
- 1 bunch Asparagus, coarse ends removed, cut into ½" pieces
- 1 Small/Medium Sweet Onion, diced
- 2 cups Arborio Rice
- 1 cup Sauvignon Blanc Or other dry white wine. If using cooking wine that will also add salt.
- 6 cups Chicken Stock We used Better than Bouillon. This contains enough salt for the dish so we did not add any additional.
- Small/Medium Lemon, zested
- ½ tsp. Ground Nutmeg
- ½ cup Parmigiano-Reggiano, freshly grated
- Fresh Ground Black Pepper, to taste
Instructions
- Melt 1 tbsp. of butter over medium heat. Add mushrooms and asparagus, cook 10 - 12 minutes, stirring occasionally. See notes. While this is cooking make the chicken stock and hold on low heat. See notes. Set aside mushrooms and asparagus, covered.
- Melt the remaining butter over medium heat. Cook onions 7 - 8 minutes, or until softened. Mix well with rice.
- Add wine and stir until absorbed. Add enough stock to cover rice mixture. Stir continuously and repeat addition of stock until down to the final batch.
- Add last batch of stock. Then add the mushrooms and asparagus, continuing to stir until stock is absorbed. Remove from heat, add remaining ingredients, and serve.
Notes
Note 1: Most of liquid should be gone from pan as the mushrooms release water and it eventually evaporates.
Note 2: We used Better than Bouillon and followed the directions on the jar of the chicken base. If using homemade stock or boxed/canned stock heat on low for use with rice later in the recipe.