How to make it

  • Prepare your stock while waiting for the vegetables to cook (see following steps). Make sure to use a pot large enough to hold all 6 Cups. Heat it to simmering, and add your wine.
  • Using a large (~4 Qt) pan, add 2 Tbs butter, sautee your mushrooms over a medium heat just until tender. Remove and set aside.
  • Now use the remaining 2 Tbs butter and the Salt, cook the onions (still at Medium) for about 5 minutes. You only want the onions clear, NOT caramelized (not browned). Add the rice and stir well. Continue cooking for another 3-5 minutes, stirring frequently. We want the rice to begin to become clear at the edges without anything browning (rice or onions).
  • Reduce heat on the large pot to low.
  • Add enough stock/wine to just cover the rice. Stir frequently to prevent the rice on bottom from browning until the liquid is nearly completely absorbed. Repeat this process until all the stock/wine has been added.
  • When the last of the stock is added, use the pot to bring 2 1/2 cups of water to a boil. Boil the Asparagus for exactly 2 minutes. This can be done simultaneously while occasionally stirring the rice/stock.
  • Add Asparagus & Mushrooms to the rice, stir well.
  • Remove from heat and add Parmesan, Nutmeg, & Lemon Juice, stir well and serve.
  • Pepper to taste.

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  • NPMarie 4 years ago
    Love Risotto! Very nice post!
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