Real Recipe: Mushroom and Asparagus Risotto

Mushroom and Asparagus Risotto

Something happened to me the other day that has never happened before. The bf not only agreed to, but suggested, that we make a meal for dinner that didn’t, wait for it…wait for it…include meat! Yes, you read that right. The meat-eating man that I love suggested a vegetarian meal for dinner. Just not too long ago I couldn’t convince him to partake in Meatless Monday (mind you, I was eating “meatless” every day before we lived together). Don’t get me wrong though, I wouldn’t change the mediocre vegetarian life I was living for the deliciousness I am now enjoying. However, I do think you can have both. Delicious and meat-free.

Mushroom and Asparagus Risotto is both those things. I pretty much love all types of risotto, so this was right up my alley. We had never ventured into making our own risotto before (or at least I hadn’t, not from scratch anyway), and honestly, it was easier than expected. We didn’t burn anything. :)

Mushroom and Asparagus Risotto

(adapted from Alton Brown’s Wild Mushroom and Asparagus Risotto)

Ingredients:

2 cups Arborio rice

6 cups chicken broth

1 cup dry white wine

2 tablespoons unsalted butter

1 cup finely chopped onion

Salt and freshly ground black pepper (to taste)

1 cup wild mushrooms (sautéed until soft and coarsely chopped)

1 bunch asparagus, roasted and cut into 1-inch pieces (about 2 cups)

1/2 cup grated Parmesan cheese

1/2 cup grated Gruyere cheese

1 teaspoon grated lemon zest

1/2 teaspoon freshly grated nutmeg

Directions:

1) In an medium saucepan, combine chicken broth and white wine. Put a lid and bring to a low simmer.

2) Melt butter in large (approx. 3 to 4-quart) saucepan over medium heat.

3) Add the onions and a pinch of salt and sweat until soft (about 5 minutes).

4) Add the rice and stir. Cook for 3 to 5 minutes or until the grains grains become clear around the edges. Careful not to let the grains or onions brown!

5) Once grains start turning clear around edges, reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir often, until the liquid is almost completely absorbed into rice. Again, careful to not let the risotto burn!

6) Once absorbed, continue to add liquid in small amounts (cover the rice and continue stirring as before) until all liquid is absorbed.

7) After all the last of the liquid is absorbed, add the sautéed mushrooms and roasted asparagus and stir to combine.

8) Remove from heat and stir in the cheeses, lemon zest, and nutmeg. Season with salt and pepper to taste.

9) Enjoy!

 

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Real Recipe: Mushroom and Asparagus Risotto
Recipe type: Entree
Serves: 4-6
 
A delicious vegetarian risotto.
Ingredients
  • 2 cups Arborio rice
  • 6 cups chicken broth
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • Salt and freshly ground black pepper (to taste)
  • 1 cup wild mushrooms (sautéed until soft and coarsely chopped)
  • 1 bunch asparagus, roasted and cut into 1-inch pieces (about 2 cups)
  • ½ cup grated Parmesan cheese
  • ½ cup grated Gruyere cheese
  • 1 teaspoon grated lemon zest
  • ½ teaspoon freshly grated nutmeg
Instructions
  1. In an medium saucepan, combine chicken broth and white wine. Put a lid and bring to a low simmer.
  2. Melt butter in large (approx. 3 to 4-quart) saucepan over medium heat.
  3. Add the onions and a pinch of salt and sweat until soft (about 5 minutes).
  4. Add the rice and stir. Cook for 3 to 5 minutes or until the grains grains become clear around the edges. Careful not to let the grains or onions to brown!
  5. Once grains start turning clear around edges, reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir often, until the liquid is almost completely absorbed into rice. Again, careful to not let the risotto burn!
  6. Once absorbed, continue to add liquid in small amounts (cover the rice and continue stirring as before) until all liquid is absorbed.
  7. After all the last of the liquid is absorbed, add the sautéed mushrooms and roasted asparagus and stir to combine.
  8. Remove from heat and stir in the cheeses, lemon zest, and nutmeg. Season with salt and pepper to taste.
  9. Enjoy!