I might be getting a little bit a head of myself with this recipe. Asparagus risotto could probably be considered more of a spring dish but what can I say, I’m a little anxious for spring to get here. So last week when it was particularly rainy and cold, I decided to make us a little taste of spring with this creamy risotto with sauteed asparagus and mushrooms.
I haven’t made a risotto since this little teenybopper episode. I don’t know why. Seriously there is not much better than a perfectly cooked risotto. The way the rice absorbs the wine and the hot broth allows it to become scrumptiously creamy without a drop of cream. And if they keep turning out like this one, risotto will be at the top of my favorite meal list in no time.
Note: To make this vegetarian simply use vegetable broth instead of chicken broth.
Asparagus and Mushroom RisottoPrint Recipe
- 2 tablespoons olive oil, divided
- 1 pound asparagus, bottom inch discarded, cut into 2 inch pieces
- 3 cups sliced mushrooms
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 cup arborio rice
- 1 cup white wine
In a pan heat one tablespoon of olive oil over medium heat and cook asparagus and mushrooms until softened. About 7 minutes. Stir in kosher salt and black pepper. Reduce heat to low and cover to keep warm.
In pot heat broth over medium heat and keep warm while preparing risotto.
In another pot, heat butter and remaining olive oil over medium heat. Once butter melts stir in shallots and cook just until softened, about 2 minutes. Stir in arborio rice just until it is coated in the butter. Do not brown. Pour in wine and cook until wine absorbs. Pour one ladle of hot broth over the rice and stir consistently until the liquid is absorbed. Repeat process, one ladle at a time, until all liquid is absorbed by the rice.
Stir in asparagus and mushrooms. Serve immediately.