Mushroom and Asparagus Risotto
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb mushroom (assorted)
- 1 ounce dried mushroom
- 1 bunch asparagus, trimmed
- 1⁄2 cup olive oil
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 onion, finely chopped
- 2 cups arborio rice
- 1 cup dry white wine
- 6 tablespoons unsalted butter
- 1 cup parmesan cheese (grated, use the best you can buy)
directions
- Prepare fresh mushrooms by cleaning and stemming. Set the stems aside. Cut the mushrooms into 1/2-inch pieces. Set aside 1/3 of the mushrooms and coarsely chop them into smaller pieces.
- Put dried mushrooms, the stems from the fresh mushrooms, and six cups of water in a saucepan; bring to a boil over high heat. Let boil for two minutes, then remove from heat and let stand for 20 minutes. Strain mixture through a sieve, retaining mushroom stock and discarding the solids. Keep mushroom stock warm on low heat.
- Prepare asparagus: Cut off 2-inch tips of each stalk and set aside. Take the remaining asparagus spears and cut crosswise into 1/4" pieces. Bring a small pan of salted water to a boil and add asparagus tips; cook until tender-crisp (about two minutes). Drain and immediately plunge into an ice bath or very cold water to stop cooking. Repeat the process with the 1/4" asparagus pieces. (Keep them in separate bowls, because they're being added at different times.).
- In large skillet, heat two tablespoons of olive oil and add the larger mushroom pieces (that's the 2/3 portion of the mushrooms). Cook, stirring, until golden brown (about two minutes); season with salt and pepper to taste. Add asparagus tips and cook until lightly browned (another minute or two). Remove from heat and set aside.
- Heat 3 tablespoons of oil in a saucepan over low heat; add garlic and onion and cook until translucent (about two minutes).
- Add rice and stir to coat. Add wine and two teaspoons of salt and raise heat to medium-high; cook, stirring constantly, until wine evaporates (about two minutes).
- Add 1/2 cup of warm mushroom stock and cook, stirring constantly, until liquid is evaporated. Repeat this process two more times.
- Add reserved coarsely chopped mushrooms (that's the 1/3 of mushrooms cut into smaller pieces, that you haven't sauteed yet) and pepper to taste. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring constantly, until liquid has evaporated. (Should be 20 to 30 minutes total for the process of adding the mushroom stock).
- Add the 1/4" pieces of asparagus to the risotto and cook, stirring, for one minute.
- Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined.
- Serve risotto topped with sauteed mushrooms and asparagus tips.
- NOTE: I don't use as much olive oil (or as much butter) as the recipe recommends, and it still turns out fabulously.
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RECIPE SUBMITTED BY
<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /></p>