Dinner Tonight: Asparagus and Shiitake Risotto

Name: Dinner Tonight: Asparagus and Shiitake Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 454 grams asparagus, ends trimmed, stalk cut into 1/4-inch thick slices, tips left 1 1/2-inches long; 1 liters chicken broth; 118 milliliters dry white wine; 340 grams fresh shiitake mushrooms, stems discarded, caps cut 1/4-inch thick; 1 Tbsp olive oil; 1 small onion, chopped; 237 milliliters ounces (about Parmigiano-Reggiano; 59 milliliters 1/2 stick unsalted butter; 237 milliliters water

Dinner Tonight: Asparagus and Shiitake Risotto is a gluten free main course. This recipe serves 4. One serving contains 601 calories, 20g of protein, and 23g of fat. A mixture of butter, onion, shiitake mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Pour chicken broth and water into a 4-quart pot. Turn heat to medium-high and bring to a simmer.

Ingredients you will need

Chicken Broth

Water

Equipment you will use

Pot

Add the cut asparagus and cook until bright green and crisp-tender, about three minutes. When done, turn heat down to low and remove asparagus with a slotted spoon and transfer immediately to a bowl of ice water.

Ingredients you will need

Asparagus

Water

Equipment you will use

Slotted Spoon

Bowl

Let cool completely, then drain and dry asparagus.

Ingredients you will need

Asparagus

Add one tablespoon of butter to a large heavy-bottomed saucepan set over medium high heat. When melted, add the mushrooms and cook, stirring often, until browned, about four minutes. Season to taste with salt and pepper, then transfer to a bowl and set aside.

Ingredients you will need

Salt And Pepper

Mushrooms

Butter

Equipment you will use

Sauce Pan

Bowl

Reduce heat to medium, then add two tablespoons of butter to the saucepan. When melted, add the onion and cook, stirring occasionally, until softened, about three minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Sauce Pan

Add the rice, and stir constantly until the rice is chalky, about one minute.

Ingredients you will need

Rice

Pour in the wine and stir occasionally until it has evaporated, about one minute.

Ingredients you will need

Wine

Ladle in one cup of the broth into the saucepan. Stir until it has evaporated, about two minutes. Then add 1/2 cup of broth in at a time, and stir until it has been evaporated. Repeat process until risotto is tender but still al dente, about 18 minutes. You might not need to add all the broth.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Ladle

Turn off the heat and add the asparagus, mushrooms, the remaining tablespoon of butter, half of the cheese, and salt and pepper to taste. Stir well, then cover the saucepan and let sit for one minute. Ladle risotto into four bowls and top with remaining cheese.

Ingredients you will need

Salt And Pepper

Asparagus

Mushrooms

Butter

Cheese