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Mushroom And Asparagus Risotto
This dish is great on a cool day due to it's heartiness but it really is enjoyable anytime of year.
Prep Time: 00:10
Cook Time: 00:45
5 cups low sodium chicken stock
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, divided, chopped
1 onion, coarsely chopped
2 cloves garlic, crushed
1 1/2 cups arborio rice
4 large portobello mushrooms
1 bunch large asparagus
1/2 cup grated parmesan
1Bring stock to boil in a saucepan over medium heat. Reduce heat to low. Cover. Keep at a simmer. Heat oil and half the butter in a large saucepan over medium heat. Add onion and garlic, then cook, stirring, for 4-5 minutes or until onion is soft. Add rice. Cook, stirring, for 2 minutes or until rice is hot and well coated in onion mixture and begins to brown slightly.
2Season Asparagus and mushrooms with olive oil, salt and pepper and place on medium heat on the grill or in a grill pan. Turn every so often to keep from burning.
3Add 1 cup hot stock and stir continuously until stock has been absorbed fully. Add another cup of stock. Stir until stock has been absorbed fully.
4Turn Asparagus and mushrooms and continue to cook them to your doneness while cooking risotto.
5Continue to add remaining stock, a cup full at a time, stirring continuously, allowing stock to be absorbed before adding more, until mixture is creamy and rice is just tender (this should take about 20 minutes); add a little extra stock or water if necessary.
6Add remaining butter and parmesan to risotto. Stir to combine. Season to taste with salt and pepper. Chop Asparagus into about 2 inch pieces and slice mushrooms into 1/4 slices. Top risotto with one mushroom and a several pieces of Asparagus Serve immediately.
If you want to add a little brightness to this dish you could deglaze the onion mixture with 3-4 tablespoons of lemon juice and also zest 2 tablespoons to use for finishing.
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