Spring

Gruyere Risotto with Asparagus and Mushrooms

by:
March 15, 2010
5
3 Ratings
Gruyere Risotto with Asparagus and Mushrooms
  • Serves 4
Author Notes

When I want to do something special for my hubby, I make this dish, which he affectionately calls his crack risotto. It contains the perfect combination of gruyere cheese, mushrooms, and asparagus, and is nice enough to serve to company too!. —Kerstin

What You'll Need
Ingredients
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped tender fresh asparagus
  • 2 cups sliced mushrooms
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 cup Arborio rice
  • 4 cups chicken stock
  • 1 1/2 cups shredded gruyere cheese
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 cup freshly grated parmesan cheese
Directions
  1. 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.
  2. Meanwhile, 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.
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  • shayma
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  • lisalethin
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5 Reviews

lisalethin
lisalethin August 27, 2020
This was yummy! I will definitely make it again. The lemon juice added a subtle brightness. I used 1/2 cup white wine and 3-1/2 cups vegetable broth. I kept the veggie broth simmering so I could add warm broth. I used the cheese I had on hand: pecorino and a bit of shredded mozzarella. I used one cup cremini and one cup shiitake mushrooms.
 
shayma
shayma May 27, 2010
drool.
 
new2cooking
new2cooking May 27, 2010
I 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.
 
smconnor
smconnor May 24, 2010
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.
 
Margy@hidethecheese
Margy@hidethecheese March 19, 2010
This looks delicious.