Mushroom & Asparagus Risotto
Creamy hearty risotto with fresh asparagus and quartered mushrooms. So tasty!
1 pound green asparagus (chopped into 1-2 inch sections) (woody bottoms removed)
1 pound whole mushrooms (quartered)
1 medium shallot or onion (finely chopped)
1 1/3 cup Arborio Rice
1/4 cup White Wine, or Vegetable Broth
4 cups Vegetable Broth (Hot)
1/3 cup Parmigiano Reggiano cheese
1 tablespoon Lemon Zest
Sea Salt & Black Pepper.
Heat a large pan over medium heat.
Add 1 tablespoon of butter.
Add the shallot/onion and the asparagus.
Saute all the ingredients for 5 minutes, or until the shallot/onion is cooled through.
Transfer asparagus and shallot/onion to a separate container and set aside.
Return pan to stovetop over low-medium heat.
Add the rice and toast for 1-2 minutes, until translucent, stirring often.
Add the wine, and continue to stir. Let it evaporate.
Add a ladle of hot stock and stir until the rice has absorbed all the liquid.
Continue to ladle hot stock 1 ladle at a time until the rice is cooked, but still has a bite.
Season with salt and pepper and check every so often to gauge doneness. This should take about 15 minutes.
Return the veggies to the pot with the rice and stir all the ingredients together.
Once ready, remove the pot from the heat.
Let the risotto rest for 2 minutes.
Add the remaining butter and parmesan cheese.
Stir well to combine.
Sprinkel lemon zest over risotto.