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Name: Risotto with Mushrooms and Asparagus
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Arborio rice; 1 qt Red wine see options; 1 lb Mushrooms assorment; 1 sm Onion chopped very fine; 1 lb Asparagus; 1 qt Chicken Stock; Salt and pepper; Olive oil and butter; 1/2 c Parmesan cheese

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INGREDIENTS

1 lb Arborio rice
1 qt Red wine ; see options
1 lb Mushrooms ; assorment
1 sm Onion ; chopped very fine
1 lb Asparagus
1 qt Chicken Stock
Salt and pepper
Olive oil and butter
1/2 c Parmesan cheese

Servings

INSTRUCTIONS

Assorted mushrooms: crimini, shitake, oyster; or combination of standard white, dried morel or porcini soaked in warm water one hour. OPTIONS: Need 2 quarts of liquid to cook the risotto. Half should be chicken stock but the rest can be either wine, mushroom liquid, or vegetable stock; or some combination. For a red wine, try Barbera DAlba. Saute mushrooms in a little olive oil and butter and set aside. Blanch asparagus by a quick dip in boiling water until they turn bright green. Then plunge them in a bowl of ice water (not tap water). Chop off the tips and three or four inches os stalk. Save the rest for soup. With a low flame under the heaviest saucepan or saute pan you have: saute onion in a butter/oil combo until clear. Add rice and coat the grains with the oil. After a couple of minutes start adding liquid a little at a time, just enough to cover the rice. Stir often with a wooden spoon. Alternate chicken stock and the wine or other liquid. Continue adding the liquids a little at a time. The rice is done when it is still firm at the very middle of the grain but not crunchy to taste. This takes about 25 minutes. When it reaches this stage, add the mushrooms, a tablespoon of butter, the cheese, the salt and pepper, and thee sections of asparagus, saving the tips to decorate the tope of the dish. Posted to MC-Recipe Digest V1 #167 Date: Wed, 24 Jul 1996 11:42:04 -0700 (PDT) From: PatH

NOTES

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Risotto with Mushrooms and Asparagus

1 lb Arborio rice
1 qt Red wine see options
1 lb Mushrooms assorment
1 sm Onion chopped very fine
1 lb Asparagus
1 qt Chicken Stock
 Salt and pepper
 Olive oil and butter
1/2 c Parmesan cheese

Assorted mushrooms: crimini, shitake, oyster; or combination of standard  white, dried morel or porcini soaked in warm water one hour.  OPTIONS: Need  2 quarts of liquid to cook the risotto.  Half should be chicken stock but  the rest can be either wine, mushroom liquid, or vegetable stock; or some  combination. For a red wine, try Barbera DAlba.    Saute mushrooms in a little olive oil and butter and set aside. Blanch  asparagus by a quick dip in boiling water until they turn bright green.  Then plunge them in a bowl of ice water (not tap water). Chop off the tips  and three or four inches os stalk. Save the rest for soup.     With a low flame under the heaviest saucepan or saute pan you have:  saute onion in a butter/oil combo until clear. Add rice and coat the grains  with the oil.     After a couple of minutes start adding liquid a little at a time, just  enough to cover the rice. Stir often with a wooden spoon. Alternate chicken  stock and the wine or other liquid.     Continue adding the liquids a little at a time. The rice is done when it  is still firm at the very middle of the grain but not crunchy to taste.  This takes about 25 minutes. When it reaches this stage, add the mushrooms,  a tablespoon of butter, the cheese, the salt and pepper, and thee sections  of asparagus, saving the tips to decorate the tope of the dish.  Posted to MC-Recipe Digest V1 #167    Date: Wed, 24 Jul 1996 11:42:04 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>

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Nutrition

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Serving Size: 1 Serving (721g)
Recipe Makes: 6

Calories: 567
Calories from Fat: 45 (8%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.9g
Cholesterol 11.4mg		4 %
Sodium 529mg		18 %
Potassium 1106.6mg		29 %
Total Carbohydrate 82.3g		24 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 77.8g
Protein 17.5g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 567

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