Asparagus Risotto

Name: Asparagus Risotto
Yield: 5 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 cup sliced fresh mushrooms; 1/2 cup chopped onion; 2 tsp grated lemon peel; 1 1/2 cup arborio rice; 1 1/2 cup water; 2 1/4 cup condensed chicken broth; 1/2 cup white wine; 3 cup fresh cut asparagus, 2 inch pieces; 1/3 cup water; 1 tsp salt; 1 tsp pepper; 1/2 tsp greek seasoning; 1/2 tsp garlic powder; 1 tsp basil leaves

melkatisaac @cook_3618767

Asparagus Risotto

melkatisaac @cook_3618767

Saved

Ingredients

5 servings

Step 1
1 tbspolive oil
Step 2
1 cupsliced fresh mushrooms
1/2 cupchopped onion
Step 3
2 tspgrated lemon peel
1 1/2 cuparborio rice
Broth Mixture
1 1/2 cupwater
2 1/4 cupcondensed chicken broth
1/2 cupwhite wine
Step 6
3 cupfresh cut asparagus, 2 inch pieces
Step 8
1/3 cupwater
Step 9
1 tspsalt
1 tsppepper
1/2 tspgreek seasoning
1/2 tspgarlic powder
1 tspbasil leaves

Saved

Steps

1

Heat oil in large non-stick skillet or wok.
2

Saute onion and mushrooms for 5 minutes until mushroom liquid is evaporated
3

Stir in rice and lemon peel
4

Combine chicken broth with first amount of water and wine. Add 1/2c. of mixture to rice mixture and stir until evaporated.
5

Add another 2 1/2c. of broth mixture, 1/2c. at a time.
6

Add asparagus
7

Add remaining 1 1/4c. broth mixture in 2 additions. Cook, stirring constantly until liquid is absorbed and rice is tender and creamy. Ensure that the asparagus is tender. If it isn't continue stirring on heat until they are.
8

Add second amount of water
9

Add the remaining ingredients; stir. Remove from heat. Serve immediately.