MUSHROOM-ASPARAGUS RISOTTO

MUSHROOM-ASPARAGUS RISOTTO image

Categories Side

Yield 2 servings

Number Of Ingredients 8

5 c chicken broth
1/2 c dry white wine
1(12 oz) pkg white mushrooms, finely chopped
2 T olive oil
1 clove minced garlic
1 1/2 c arborio rice
1/4 lb asaparagus in 1" pieces, lightly steamed
2 T freshly grated parmesan

Steps:

Combine stock and white and heat without boiling Chop mushrooms, heat 1 T oil in large, non-stick skillet Saute mushrooms over high heat, stirring occasionally until they just begin to brown, about 5 minutes Add 1/4 c of the broth and stir until the liquid evaporates, set aside In a heavy saucepan, heat remaining oil over medium-high heat Add garlic and saute until soften, about 2 minutes. Add rice and cook 2 minutes longer, stirring. Add mushroom mixture Reduce to medium-low heat. Ladel in 1/2 c broth, stir until rice absorbs liquid, add another 1/2 c and continue to cook and stir, do not allow rice to stick to bottom Regualte heat so that the race will cook in about 30 minutes When done, stirn in asparagus add aprmesean and stir