Asparagus and Mushroom Risotto

What better in spring than an asparagus risotto?  Very little.  A relatively simple risotto recipe using leftovers in the fridge that made for a delicious and simple dinner.  I added the pre-cooked vegetables to the risotto at the very end which preserved the freshness of their flavor.

ASPARAGUS AND MUSHROOM RISOTTO

1/2 large bunch of asparagus, cleaned and sliced on the diagonal
4 oz or so shiitake mushrooms, cleaned and sliced
1/2 cup white wine
chicken stock (feel free to sub. vegetable or mushroom stock)
1 cup arborio rice
1/2 white onion
1 shallot
olive oil
1 Tbsp butter
salt
pepper
fresh grated parmesan
lemon zest
handful chopped parsley

In a small sauce pan, add the broth and heat over Low

Prepare a bowl with ice water.  In a larger sauce pan bring heavily salted water to a boil.  Add the asparagus and blanch until bright green (just a couple of minutes).  Submerge in the ice water to stop the cooking, drain and set aside.

In a sautee pan, heat a little olive oil and sautee mushrooms until their liquid is released and reabsorbed.  Remove from heat and set aside.

In a large stock pot heat oil and butter over Medium-High.  Add the onion and shallot, season with salt and pepper and cook until onions have softened. 

Add the arborio rice and sautee, stirring constantly, until rice becomes translucent.

Add white wine and cook, stirring constantly, until liquid is absorbed.

Add warmed stock one ladle at a time, stirring the whole time.  Once liquid is absorbed, add the next ladleful.  Continue stirring and occasionally tasting to test the texture of the rice.

When rice is almost done, stir in asparagus and mushrooms, continuing to stir.  Grate in some lemon zest and a healthy dose of parmesan.  Taste and season with salt and pepper if needed. 

Turn off heat and stir in fresh parsley.