Asparagus and Mushroom Risotto

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   1.

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   In a pan heat one tablespoon of olive oil over medium heat and cook asparagus and mushrooms until softened.

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   About 7 minutes.

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   Stir in kosher salt and black pepper.

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   Reduce heat to low and cover to keep warm.

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   2.

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   In pot heat broth over medium heat and keep warm while preparing risotto.

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   3.

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   In another pot, heat butter and remaining olive oil over medium heat.

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    Once butter melts stir in shallots and cook just until softened, about 2 minutes.

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    Stir in arborio rice just until it is coated in the butter.

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    Do not brown it.

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    Pour in wine and cook until wine absorbs.

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    Then pour one ladle of hot broth over the rice and stir consistently until the liquid is absorbed.

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    Repeat process, adding one ladle of the hot broth at a time, until all liquid is absorbed by the rice.

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    4.

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    Stir in asparagus and mushrooms.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.