Risotto is a comforting dish that's perfect for a chilly spring evening. This recipe features fresh asparagus and mushrooms, and is seasoned with True Salt kosher for a delicious and satisfying meal.
What you'll need:
6 cups chicken or vegetable broth
2 tablespoons olive oil
1 onion, finely chopped
2 cups Arborio rice
1/2 cup dry white wine
1 pound asparagus, tough ends removed and sliced into 1-inch pieces
8 ounces mushrooms, sliced
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 tablespoon butter
1 teaspoon True Salt Kosher Salt
Black pepper, to taste
In a medium saucepan, heat the chicken or vegetable broth over medium heat until hot. Reduce the heat to low and keep the broth warm.
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes, or until the onion is soft and translucent.
Add the Arborio rice to the skillet and stir to coat with the oil. Cook for 2-3 minutes, or until the rice is lightly toasted.
Add the white wine to the skillet and stir until the liquid is absorbed.
Begin adding the hot broth to the skillet, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue this process for 18-20 minutes, or until the rice is tender but still slightly firm to the bite.
While the risotto is cooking, in a separate skillet, heat a little oil over medium-high heat. Add the sliced asparagus, mushrooms, and minced garlic and sauté for 5-6 minutes, or until the vegetables are tender.
Once the rice is cooked, stir in the cooked asparagus and mushrooms, along with the grated Parmesan cheese, butter, True Salt Kosher Salt, and black pepper to taste.
Cook for an additional 1-2 minutes, or until the cheese and butter are melted and the vegetables are warmed through.
Serve the spring asparagus and mushroom risotto hot, garnished with additional grated Parmesan cheese and chopped fresh herbs, if desired.
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