Amisha’s Awesome Mushroom Asparagus Risotto

Mushroom Asparagus Risotto

Ever since we have been married, my wife and I have shared household chores. Since both of us like to cook, the cooking part was, for the most part, evenly split between us. Over the past few years though, with me having a little more flexibility and my wife having to put in a little extra time at work, the cooking responsibilities have shifted in my direction. However, there are a few recipes that are sacrosanct, that I am not allowed to touch, that are exclusively ones that my wife makes. Among them are risotto and Pao Bhaji (a spicy vegetable concoction eaten with bread – it is classic Mumbai street food). Pizza was on that list but much to my wife’s chagrin, I have pretty much taken over pizza making in our house.

So here is her latest take on risotto. The recipe was originally inspired by Rachael Ray, but it has been tweaked over the years to be healthier and more to my wife’s liking.

INGREDIENTS (for 4 people)

6 large button mushrooms

Half a bunch of asparagus – ends trimmed and the stalk cut into 2 inch pieces

2 cloves of garlic – minced

1 tsp olive oil

1 Tbsp butter

1/2 tbsp extra virgin olive oil

1/2 medium onion – chopped fine

2 cups arborio rice

3 cups low sodium vegetable broth

1 cup water left over from boiling mushrooms (more on this later).

1/2 cup white cooking wine

1/2 cup Parmigiano Reggiano Cheese

Salt and Fresh Black Pepper to taste

STEPS

1. Boil the mushrooms in just enough water to cover them till the water starts to brown. Drain the water and save a cup.

2. Cool the mushrooms and slice them.

3. In a skillet saute the asparagus with garlic and 1 tsp of olive oil till it starts to brown. Set aside.

4. In a deep sauce pan or skillet, heat the butter and  1/2 tbsp olive oil.

5. Add onion and saute till it starts to become translucent. About 4 mins.

6. Add the rice and saute for a couple of minutes.

7. Add the wine and let it evaporate for a couple of minutes.

8. Start adding the broth one cup at a time till the rice cooks and absorbs the broth. Add the mushroom water to the rice once the broth finishes.

9. When the rice is tender (it should be al dente, still a little “toothy”), add the asparagus and mushrooms.

10. Finish by adding salt and black pepper, and the cheese.

11. Serve hot with some salad and bread.

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1 Comment

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One response to “Amisha’s Awesome Mushroom Asparagus Risotto

  1. Pingback: A surprisingly easy Italian feast | foodydoody

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