Asparagus and Mushroom Risotto
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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

1 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. 2 Stir in remaining stock and asparagus. Cook, continuing to stir, until rice is tender, about 10-12 minutes. 3 Remove from heat; fold in cheese if using. Serve if desired, with warm italian bread.