Springy Mushroom Risotto With Asparagus tips Recipe SpicedYankee

1. 1

   melt the two tablespoons of butter over medium heat and throw in the diced mushrooms.

2. 2

   once they begin to brown, add the diced shallots and onion and allow to cook till softened- 2 to 3 minutes.

3. 3

   add minced garlic and rice, give it a light stir just to coat with juices extracted from mushrooms and onion.

4. 4

   add wine, and continuously stir till it is absorbed by the rice mixture.

5. 5

   get ready, this is where your arm muscles are put to the test.

6. 6

   start adding the simmered broth, about half a cup at a time, continuously stirring it till it is completely absorded.

7. 7

   after youve added about 4 cups of the broth, add in the trimmed asparagus spears so they can cook as you mix in the remaining 2 cups of broth.

8. 8

   once ristto reaches desired consistency, take off heat and serve immediately.

9. 9

   if you like, you can mix in some grated parmigiano reggiano cheese for an added level of creaminess.

* Per serving · 4 servings · Values may vary.

No additional tips available.