Asparagus and Mushroom Risotto

Photo: flickr user Tavallai

Ingredients

1 tablespoon olive oil

1 medium red onion, chopped

1 lrg red bell pepper, seeded & diced

8 ounces white button mushrooms, thickly sliced

4 ounces cremini mushrooms, thickly sliced

2 cloves garlic, minced

1 1/2 cups arborio rice

4 cups vegetable stock, simmering

1/2 cup dry white wine

1 1/2 tablespoons dried parsley, or 3 tbsp. fresh

1/2 teaspoon salt

1/2 teaspoon pepper

10 asparagus spears, trim & cut in 1" pc.

1/4 cup grated parmesan cheese, or more

Preparation

In large saucepan, heat oil over medium heat. Add onion, bell pepper, mushrooms and garlic. Cook about 8 min, stirring frequently. Stir in rice, 2 cups stock, wine, parsley, salt and white pepper; bring to a simmer over medium-high heat. Lower heat and cook over low heat, uncovered, about 10 minutes, stirring frequently.

Stir in remaining stock and asparagus. Cook, continuing to stir, until rice is tender, about 10-12 minutes.

Remove from heat; fold in cheese if using. Serve if desired, with warm italian bread.