Asparagus and Mushroom Risotto Recipe
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Yield:
6 to 8 servings
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Total Time:
45 mins
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Prep Time:
15 mins
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Cook Time:
30 mins
Ingredients
- 1/4 cup Mazola® Corn Oil
- 1 cup diced onion
- 2 cloves fresh garlic, minced
- 1/2 cup dry white wine
- 2 cups arborio rice
- 6 cups very hot chicken broth
- 3 tablespoons Mazola® Corn Oil
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 8 ounces shitake OR small portobella mushrooms, sliced
- 3/4 cup Parmesan cheese, shaved or shredded
- Salt and pepper, to taste
Instructions
- Step 1) Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
- Step 2) Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with corn oil and cook for 2 minutes.
- Step 3) Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
- Step 4) Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
- Step 5) Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and sauté for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
- Step 6) Remove from heat and set aside until risotto is nearly finished cooking.
- Step 7) Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
- Step 8) Remove from heat and stir in asparagus, mushrooms and Parmesan cheese. Season with salt and pepper; top with additional shaved Parmesan, if desired, and serve immediately.
