Asparagus and Mushroom Risotto

Don't be intimidated by making risotto. It's actually pretty darn easy and it doesn't take too long to make either. This is a perfect dish to use some of your favorite summer vegetables, so go for it!

Ingredients:
1C Arborio Rice
1/2C White Wine
32oz Vegetable Stock (or Water)
1 Yellow Onion
2 Garlic Cloves
10oz Mushrooms - We used Shiitake & Portobello
1/2lb Asparagus

Instructions:
1) First, chop the onion and mince the garlic, then set aside. Slice the mushrooms into smaller pieces and set them aside as well. In a non-stick sauté pan on medium-heat, cook the mushrooms for about 5 minutes, or until they are nicely brown. Remove from heat and set the mushrooms aside for later use.

2) Next, start the blanching process for the asparagus. In a medium sized pot bring the water to a boil. Cut the asparagus into 2" pieces and place in the boiling water, when ready. Let the asparagus cook for 2-4 minutes, or until they are bright green. While the asparagus is cooking, prepare the ice bath for the next step. Fill a large bowl with cool water and add several ice cubes, so that the water is cold. When the asparagus is finished, transfer the asparagus to the cold water bowl. Let the asparagus soak for a few minutes. Take them out and place into a dry bowl.

3) Now in a medium sized pot on low heat, add the 32oz vegetable stock (or water) and allow it to simmer.

4) In a large non-stick pot on medium heat, sauté the onion and the garlic for about 5 minutes, or until golden brown. Next, add in the rice and cook for about one minute. Stir often and be careful not to burn the rice. This will help toast the rice. Now, add in the wine and stir until it is completely absorbed and evaporated. NOTE: the rice absorbs the wine flavor and the alcohol cooks off)

5) Once the wine is absorbed and evaporated, ladle 1C of warm stock into the big pot. Stir frequently to prevent anything from sticking to the pot. Once the stock is absorbed, ladle another 1C of stock into the pot and stir. Do this repeatedly.

6) Check the texture of the rice. It should be slightly firm in the center, but not crunchy. If it's still too firm for your taste, add more stock (or water).

7) Fold in the cooked mushrooms and the asparagus. Season with salt and pepper. We also topped ours with fresh dill. Serve and enjoy!

Serves 2
Total Time: 1 Hour