Clover Valley Farmers' Market
 
Fort Frances, Ontario CANADA

Creamy Asparagus and Mushroom Risotto

Creamy Asparagus and Mushroom Risotto

Serves 4

What You Need

  • 1 pound asparagus
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 4 cups mushrooms, sliced
  • 1 cup short grain rice
  • 2 cups chicken stock
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried basil
  • 1 can 2% evaporated milk
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup chopped parsley
  • 1/4 teaspoon black pepper

Make It

Break off and discard tough ends from asparagus. Cut into 1 1/2 inch diagonal pieces. In a large pot of boiling water, cook asparagus uncovered for 3-5 minutes or until tender-crisp. Drain and rinse under cold water. Set aside. In a heavy saucepan, heat oil over medium-high heat. Add onion, garlic and mushrooms; cover and cook for about 5 minutes or until onions are softened. Stir in rice, chicken stock, tarragon, basil and milk; cook, stirring, until mixture boils. Reduce heat to low; cover and cook for 10 minutes, stirring frequently. Uncover and cook, stirring for 5-10 minutes longer or until thick and creamy. Stir in parmesan cheese, parsley, pepper and reserved asparagus. Serve immediately.