Asparagus and Mushroom Risotto

Asparagus and Mushroom Risotto


2T butter and
1T olive oil

To a skillet on medium-high heat. While the butter foams, chop and add

1/2 small yellow onion.

After onion has started to turn golden, add

Eight ounces porcini or other mushrooms, chunked into quarters

Reduce heat to medium and stir occasionally until mushrooms have given up their water and all vegetables are golden. If pan is small, remove from pan and add a little more oil. Crank the heat to high and add

15 skinny stalks asparagus, cut into slices ¼ inch thick

and stir occasionally until brown. Deglaze the pan with

4T good white wine (I used Buck Creek Sauvignon Blanc). Remove veggies from pan.  Over medium-low heat, toast

1 ½ cups risotto rice (Vialone nano or arborio)

until barely golden.  Using risotto technique, slowly add

1 ½ cups mushroom base
2 cups good white wine

Stir frequently. Add the vegetables back to the pan.  Warm and add

1/2t black pepper
2t coarsely chopped parsley
½ cup shredded parmesan.

Stir to combine; serve immediately.

I made this before but didn’t sear the asparagus enough, and the pieces were too large.  The mushroom base has plenty of salt; salt to taste if needed.  This time I “graduated” from arborio to vialone nano and I’m not sure I know what I’m doing.  I will stick to arborio until I figure out the new, less forgiving ingredient.

Per 1 ½ cup serving (please note these are estimates, not a diet plan):

Calories: 468
Fat: 10.4 g
Carbohydrates: 62.5 g
Protein 12.1 g
Fiber: 4.6 g
Prep time: 20 min
Cook time: 55 min
Taste: [rate 4]
Ease: [rate 4]

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