Ingredients for Asparagus Risotto With Shiitake Mushrooms
- 6 cups chicken stock
- 1 pound asparagus
- 2 tablespoons olive oil
- 8 ounces shiitake mushrooms
- salt and freshly ground black pepper, to taste
- 1/2 medium yellow onion
- 2 cloves garlic
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, optional
- 1 teaspoon fresh thyme leaves
- 2 tablespoons unsalted butter
- 4 ounces fontina cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons chopped fresh flat leaf parsley
- 1 teaspoon lemon zest, optional
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How to Make Asparagus Risotto With Shiitake Mushrooms
- Prepare the Stock: Pour 6 cups of vegetable or chicken stock into a saucepan. Bring to a boil over high heat, then reduce heat to low and keep warm.
- Prep the Asparagus: Snap off the tough ends of 1 pound asparagus. Peel any tough outer skin from the stalks. Add the asparagus ends to the simmering stock and cook until tender, about 7 minutes. Remove and discard the ends.
- Slice Asparagus: Slice the asparagus spears 1/4 inch thick on the diagonal. Set aside.
- Sauté Mushrooms: Heat 2 tablespoons olive oil in a heavy-bottomed pan over medium-high heat. Add 8 ounces shiitake mushrooms (sliced) and cook undisturbed until browned, about 1 minute. Season with salt and pepper. Continue to sauté until deeply browned, about 5 minutes. Remove mushrooms and set aside.
- Sauté Aromatics: Lower the heat to medium. Add 1/2 medium yellow onion (finely chopped) and a pinch of salt. Cook until softened, about 2 minutes. Add 2 cloves garlic (minced) and cook briefly.
- Toast the Rice: Add 1 1/2 cups Arborio rice and stir until the grains look pearly white, about 2 minutes.
- Deglaze with Wine (Optional): Add 1/2 cup dry white wine (optional) and cook until the pan is nearly dry.
- Add Stock Gradually: Adjust heat to maintain a gentle simmer. Add 1/2 cup of warm stock, stirring until absorbed. Continue adding stock 1/2 cup at a time, stirring constantly until each addition is absorbed. This process should take about 15-20 minutes, until the rice is creamy and al dente.
- Finish the Risotto: Stir in the cooked asparagus, shiitake mushrooms, 1 teaspoon fresh thyme leaves. Cook for 4 minutes more until asparagus is bright green and tender.
- Creamy Finish: Remove from heat and stir in 2 tablespoons butter, 4 ounces fontina cheese (shredded), 1/2 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, and 1 teaspoon lemon zest (optional).
- Season and Serve: Season with salt and pepper to taste. Garnish with extra Parmesan cheese and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
56g
Fat
61g
Carbs
31g
