Mushroom Asparagus Risotto

In my last post, I mentioned that we had tweaked an old mushroom asparagus risotto recipe. I do not remember where we first got the recipe or what changes we have made along the way but here is what we do.

2 tsp butter/margarine or oil (one early/one late)
2 cloves garlic (fresh or equivalent minced)
1 cup of white rice (We do not use Arborio as it is expensive)
1/4 cup of white cooking wine
32 oz stock (veggie or chicken)
1/2 cup grated parmesan cheese
salt and pepper to taste
chopped baby bella mushrooms
chopped asparagus (bottom of stock removed)

Put stock in a sauce pot so it starts to heat up. In a separate large pan, melt 1 teaspoon of butter over medium heat. Add garlic and sauté for a couple of minutes to get flavor going. Add cup of rice. Toss it so the butter/garlic mixture coats it thoroughly. Add the white cooking wine and stir and heat until wine is mostly absorbed.
Slowly add the stock to the rice mix about 1/2 cup to a 1 cup at a time allowing it to absorb. Continue this until you have about a cup of stock left. This takes 20 to 25 minutes. Stir regularly.
Add the asparagus and mushrooms along with the last cup of stock. Stir until stock is almost all gone. Turn off heat. Mix in last teaspoon of butter until melted and then add the parmesan cheese, salt and pepper to taste. Serve.

We do not measure the asparagus or the mushrooms. We simply chop as much as we feel like adding. We have also been known to add chopped bratwurst or chicken when adding the vegetables. If you leave out the cheese and use oil, it easily converts to a vegan meal.

Makes dinner for 2 or sides for 4-6. 

Recipe is easily doubled. Stirring in stock will end up taking about 30 minutes.