If you've read any of my other risotto recipes, you'll recognize this one. It is essentially the same with the asparagus added. Unfortunately, my measurements may be a little off as I tend to eyeball risotto when I make it. It doesn't hurt to have extra broth simmering away; you can always refrigerate it and use it for something else another time if there's leftovers.
This risotto was so creamy and delicious. The asparagus is sliced up into tiny pieces so it's kind of hidden away from the kids, but it does give the dish a green hue. I sometimes buy sliced mushrooms to save time, but I find they are often sliced into huge pieces. So I give them a quick chop as well. This will also hide the mushroom away if people in your house are not fans. My recommendation when it comes to the oil and butter is to always add more if it is looking dry or sticking to the pot.
Make sure all your veggies are chopped and ready to go before you start cooking the rice because once you start, you are pretty at the pot until it is cooked.
Ingredients:
5-6 cups chicken (or vegetable) broth (stock)
2-3 tbsp olive oil
2-3 tbsp butter
1-1/2 cups arborio (risotto) rice
2 celery stalks, thinly sliced
1 bunch asparagus (rough ends trimmed), thinly sliced with tops reserved
1 pkg (225g) mushrooms, thinly sliced
4-6 scallions, thinly sliced; reserve green tops
3 cloves garlic, minced
1 tsp dried oregano
1/2 cup (or more) Parmesan
salt and pepper to taste
Directions:
1. Bring the broth to a boil, reduce and simmer over low heat.
2. Heat the oil and butter in a deep pan over medium-low heat. Add the rice and cook, stirring constantly for 2-3 minutes until the rice is coated and translucent. Add more butter or oil if necessary. [If you like, at this point you can add a splash or two of white wine for extra flavour. The rice will soak it right up almost immediately.]
3. Add more butter and oil if necessary before adding the celery, scallions and asparagus (not the tips). Cook, stirring frequently, for 2-3 minutes before adding the garlic then cook for another 2-3 minutes. Add the mushrooms and cook for 3-4 minutes. Add the asparagus tips and oregano. Season slightly with salt and pepper.
4. Add the broth, one or two ladlefuls at a time. Stir constantly to prevent sticking and burning. Add more liquid, 1-2 ladlefuls at a time, as the liquid absorbs. Increase the heat to medium so the liquid bubbles, but lower it slightly (or add more broth) if the broth gets absorbed too quickly (almost immediately). Continue adding broth and stirring until the rice is fully cooked and creamy. The actual amount of liquid used will vary. This whole process should take around 20 minutes. Season with salt and pepper.
5. Remove from heat and stir in one tablespoon of butter and the Parmesan cheese. Plate the risotto and top with more cheese if desired.
It will be very hot (but delicious). I often spread the risotto in a thinner layer on the plate so it cools faster, and work my way inwards on the plate.
Enjoy and let me know how it turned out for you!
