Asparagus-Mushroom Risotto

This is pretty much a meal onto itself because the mushroom tends to be pretty ‘meaty’ on its own. We eat a lot of fish, so this is a good companion dish with a nice chunk of grouper, mahi or cobia. Thanks to Food Network’s robin Miller, who’s recipe this is based on.

Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic, we used minced jarred garlic, so about a tablespoon of that.
• Handful of minced onion (we like Videllias)
• Pint container of shitake mushrooms, cleaned, stems removed and sliced
• 1 tsp died thyme
• 2 cups Arboria rice, cooked (this is important…cook your rice first!)
• 1 cup low sodium beef broth
• 2 cups or so of chopped fresh asparagus spears…frozen if you can’t find fresh. I use about 2 or 3 inches of the tops.
• 1/2 cup grated Parmesan…we use the Craft grated parm in the dairy section
• Ground pepper to taste

Instructions

Cook the rice as per instruction that came with the rice.

In a 2 quart sauce pan, heat the olive oil, add the onion and garlic and cook till the onion is transparent. Add the mushrooms and saute 5 minutes. Add the thyme and cook an additional minute.

Add the cooked rice, broth and asparagus tops and bring to a simmer for about 5 minutes. Stir in the Parmesan cheese and some fresh ground pepper.

Key is to not overcook the risotto while you’re doing other stuff (like cooking fish) so it turns mushy. You can use other types of mushrooms, like portobellos or oysters…but shitakes are great.

Easy recipe, great flavor. people will think you’re a great cook. Just nod your head.