Wednesday, April 28, 2010

Asparagus and Mushroom Risotto

Another asparagus recipe while it is still in season.  We are now able to get asparagus from Colorado!  I always love when produce starts being local again.  Very ready for farmers markets to open around here and our CSA share to start. 

Asparagus Risotto Recipe

Source: Simply Recipes


  • 1 pound asparagus
  • 1 package mushrooms -we used Maitake mushrooms
  • 3 Tbsp plus 1 teaspoon butter
  • 1/2 cup chopped shallots
  • 1 cup arborio rice short grain brown rice
  • 1/2 cup dry white wine
  • About 3 1/2 5 cups chicken stock (or vegetable stock for vegetarian option) we used more since we used brown rice
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper


1 Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside. 

2 In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

3 While the shallots are cooking, bring the stock to a simmer in a saucepan.  Add in mushrooms and saute for a few minutes. 

4 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes 45 minutes, it took longer since we used brown rice. Remove from heat.
Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.

5 Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.

Serves 4.

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