by Kerstin
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my 19 recipes »
Photo by Kerstin
Kerstin's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1 1/2 cup chopped tender fresh asparagus Ask a question about this ingredient
2 cups sliced mushrooms Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 yellow onion, chopped Ask a question about this ingredient
4 garlic cloves, minced Ask a question about this ingredient
1 cup Arborio rice Ask a question about this ingredient
4 cups chicken stock Ask a question about this ingredient
1 1/2 cup shredded gruyere cheese Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/4 cup freshly grated parmesan cheese Ask a question about this ingredient
Heat olive oil over medium high heat in a large pan and sauté asparagus and mushrooms until tender, about 8 to 10 minutes. Remove from heat.
Ask a question about this stepMeanwhile, melt butter over medium high heat in a large stockpot. Sauté the onion for 5 to 7 minutes or until tender; add garlic and sauté for an additional minute. Add the rice and stir until well-coated and translucent. Reduce heat to medium and stir in 1 cup of chicken stock. Simmer, stirring occasionally, until the stock has been absorbed; add another cup and continue in this way until all the chicken stock has been absorbed, for about 30 minutes. Stir in gruyere cheese, lemon juice, and salt and simmer an additional 5 minutes or until desired consistency is reached. Stir in asparagus and mushrooms. Scoop into bowls and sprinkle parmesan cheese on top. Makes 4 servings.
Ask a question about this stepI made this the other night as my first ever risotto, and it was delicious. Like smconnor, I also started with wine (about a cup) before continuing to broth. I also threw in a mix of cheeses that I had left in the fridge. Success.
This was certainly yummy - very rich and creamy. I changed it slightly and after I sauteed the rice, I added about 1/2 cup of white wine, let that reduce and then continued with the recipe. However, I had my chicken broth simmering during the cooking, so was continually adding hot broth.
This looks delicious.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
drool.