Risotto With Asparagus and Porcini Mushrooms |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Recipe is from Just Peachy, Cooking Up a Cure, found in my America's Best Recipe's cookbook. I love risotto and the addition of asparagus and mushrooms really got my attention. Ingredients:
1 lb fresh asparagus |
3 (14 ounce) cans chicken broth |
1/2 ounce dried porcini mushrooms (or mushrooms of your choice) |
1/2 cup onion, chopped |
1 tablespoon olive oil |
1 cup arborio rice, uncooked |
1/2 cup dry white wine |
1/2 cup parmesan cheese, grated |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces; set aside.
2. Cook broth in a saucepan over medium heat until hot; add mushrooms. Remove from heat and set aside.
3. Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, until tender. Add rice and wine and cook 2 minutes stirring constantly. Reduce heat to medium . Gradually pour hot broth from mushrooms into rice mixture in skillet, 1/2 cup at a time, stirring constantly. Allow rice mixture to absorb broth before adding more. Stir in asparagus and mushrooms; cover and cook 8 minutes, stirring occasionally. Stir in cheese , salt and pepper and serve immediately.
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