For a lighter version of the creamy-rich Italian dish risotto, keep it simple with fresh asparagus and no added fat with butter. The mushrooms add an earthy taste to wake up your taste buds. Just delicious!
Asparagus and Mushroom Risotto
1 bunch asparagus
4 cups reduced sodium vegetable broth
1 tablespoon extra-virgin olive oil
1/2 small onion, chopped
1 clove garlic, minced
1 cup baby bella mushrooms, washed & sliced
1 cup Arborio rice, uncooked
1/2 cup dry white wine, optional (replace with 1/2 cup water)
A chunk of imported Italian Parmesan cheese
Shaved Parmesan for garnish
Freshly ground pepper, to taste
Wash and trim asparagus discarding tough ends, then slice diagonally into 1-inch pieces. Steam until tender but crisp, about 3 minutes. With a slotted spoon, transfer asparagus to paper towel and set aside.
In a Dutch oven over medium heat, drizzle olive oil to evenly coat bottom. Add onions and garlic, stirring occasionally, until translucent, about 2 minutes; do not burn. Next, add the mushrooms and cook, stirring frequently, 1 to 2 minutes.
Add the Arborio rice (it is important to use Arborio to obtain the correct consistency) stirring for 1 minute until translucent around edges. Add wine and cook, stirring often, until the wine is absorbed, 2 to 3 minutes.
Add 1/2 cup of stock to the rice, stir, and simmer to allow liquid to evaporate. Continue to cook on medium-low, add the stock, 1/2 cup at a time, stirring every few minutes until the liquid is absorbed. Cook until the rice is cooked through but still al dente, about 24 to 28 minutes. The risotto is done when the broth is absorbed and the rice is just tender and creamy.
Stir in the asparagus. Remove from heat, grate about 1/2 cup’s worth of Parmesan cheese over the risotto and stir in to combine. Season with pepper. Serve risotto into bowls, top with shavings of Parmesan cheese.
Keep risotto covered in the refrigerator for a few days.