This risotto recipe is simply brilliant. I know that some readers might have a hard time finding morel mushrooms, but I would say that if morels aren’t available in your part of the world, you might want to substitute them for more exotic mushrooms like shiitake mushrooms or Portobello mushrooms which have a more distinctive taste than the usually white button mushrooms.
1 large bunch asparagus (about 20 spears), cut diagonally into 2 inch pieces
6 cups low sodium vegetable stock
2 cups water
3/4 cup white wine
2 tablespoons olive oil
1 1/2 cup Arborio rice
1 small onion, diced
1 large clove garlic, pressed
1 cup pecorino or parmesan cheese, finely grated
A lemon, cut into wedges (optional)
Heat the olive oil in a large sauté pan over medium-high heat. Add the mushrooms, season with salt and pepper and sauté 5-7 minutes, or until the mushrooms have started to brown and crisp. Set aside.
Bring a large pot of water to a boil over medium-high heat. Add the asparagus and cook for 3-5 minutes, or until the asparagus become bright green and bends just a bit under pressure. Remove the asparagus with a slotted spoon into a large bowl of ice water to stop it from cooking. When asparagus has cooled remove it from the ice water bath and set aside.
Place the stock and water in a saucepan. Bring to a simmer.
In a separate large Dutch oven or pan large enough for the finished risotto, heat the oil over medium heat. Add the onion and sauté for about 5 minutes, or until the onion is soft and translucent.
Add the rice and sauté for another 2-4 minutes, stirring constantly. Add the wine and cook, stirring, until the wine is mostly absorbed. Add 1 cup of the stock water mixture, stirring, until the stock has been absorbed to the point that there isn’t any liquid sitting at the bottom of the pan. Repeat with another cup of watered stock until that stock is mostly absorbed to the same standard. Repeat until you are out of liquid. This process should take about 20-30 minutes, or until rice is al dente and has released its starches to reach a creamy consistency. Taste the rice often towards the end of the broth process.
Stir in the sautéed mushrooms and the blanched asparagus. Add the grated cheese and stir until combined. Top the risotto with a squirt of lemon juice, a sprinkling of cheese and serve immediately.
Calories 322 Calories from Fat 66 Total Fat 7.4g Saturated Fat 2.2g Cholesterol 7mg Sodium 139mg Potassium 287mg Total Carbohydrate 48.8g Dietary Fiber 3.2g Sugars 1.9g Protein 10.7g
*** This recipe is part of the Meatless Monday series. It’s easy to go meatless with a vegetarian pasta recipe!***
If this is the first time you are reading about our weekly Meatless Monday feature, you can find out the reason why we’re featuring these vegetarian recipes by visiting this link to read the full story:Why not go meatless on Mondays?
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