By Brittanie Peterson
Heat the chicken or vegetable stock in a saucepan over medium heat and keep it warm.
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped shallot and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Add the sliced cremini and shiitake mushrooms to the skillet. Cook for about 5 minutes until the mushrooms are browned and tender.
Stir in the Arborio rice and cook for 1-2 minutes, ensuring each grain is well-coated with butter.
Pour in the white wine and stir constantly until it's mostly evaporated.
Start adding the warm stock, one ladle at a time, to the rice, stirring continuously. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Once the rice is cooked, stir in the remaining tablespoon of butter, grated Parmesan cheese, salt, and pepper to taste.
Gently fold in the roasted asparagus spears, allowing them to warm up.
Serve the risotto immediately, garnished with additional Parmesan cheese if desired.
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This Main Course Italian recipe is ready in 45 minutes and features Arborio rice, white wine, chicken or vegetable stock and other delicious ingredients. Contains 450 calories total.
Heat the chicken or vegetable stock in a saucepan over medium heat and keep it warm.
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped shallot and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Add the sliced cremini and shiitake mushrooms to the skillet. Cook for about 5 minutes until the mushrooms are browned and tender.
Stir in the Arborio rice and cook for 1-2 minutes, ensuring each grain is well-coated with butter.
Pour in the white wine and stir constantly until it's mostly evaporated.
Start adding the warm stock, one ladle at a time, to the rice, stirring continuously. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Once the rice is cooked, stir in the remaining tablespoon of butter, grated Parmesan cheese, salt, and pepper to taste.
Gently fold in the roasted asparagus spears, allowing them to warm up.
Serve the risotto immediately, garnished with additional Parmesan cheese if desired.
Calories per Serving: 450
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