Food & Drink Magazine

Asparagus & Mushroom Risotto

By Oishiitreats
Asparagus & Mushroom Risotto
Well it only took 3 glasses of wine but the risotto is finally done.  pheww but now I am diffidently buzzed and things are looking a little blurry lol.  I love risotto, yes it takes time to cook, but the end result is always worth it.
njdwuegt......This is how I should be typing right now, thank goodness for spell check =)
I'm getting nervous theres only a few days left before I leave for tech school.  I still haven't packed and we are going camping a day before I leave......I'm such a procrastinator.
By the way this risotto is great for any diet! if your dairy free, gluten free, vegan or vegetarian you can't go wrong with simple ingredients like rice, veggies and broth.
Asparagus & Mushroom Risotto
Asparagus & Mushroom Risotto
Adapted from Cleangreensimple.com
Yields 4-6 servings
Ingredients
1 White Onion diced
4-6 cloves garlic
About 1 - 1 1/2 cups Asparagus chopped into 1-2 inch pieces. remove the woody part of the stock
1 Cup diced mushrooms, your favorite kind
1 tsp dried Thyme
1 tsp salt
1/2 Cup white wine
1 Cup Brown Basmati rice
32 oz Vegetable Broth
2 cups spinach either chopped or whole
1/4 tsp Onion Powder
2 tsp Lemon Juice


Directions
Heat a large pot or saute pan over medium heat, spray with cooking spray like Pam. Add onions, garlic and asparagus, stir occasionally until soft about 2-3 min.  Add mushrooms, salt, thyme and white wine. stir until soften another 2-3 min.  Add rice and stir till the rice is coated and its starts to make popping sounds. Add broth 1/2 cup at a time, stir well and let the rice soak up the broth before adding more. usually took about 5 minutes each time I add in some broth.
Once your on your last 1/2 cup of broth add the spinach, onion powder and lemon juice stir till spinach is wilted. Add salt and more lemon juice if needed
 *note* before you add the spinach if your rice still isn't completely soft to your liking either add more broth 1/2 cup at a time or water until the rice is nice and soft. I had to use a lot more broth than the original recipe called for, could be cause I was using brown rice instead of Arborio.
Asparagus & Mushroom Risotto

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