Mushroom & Asparagus Risotto with Cheese
Prep Time: 10
Cook Time: 25
Serves: Serves: 4
Ingredients
- 4 cups chicken broth
- 1/2 oz. dried porcini mushrooms, cut into 1/2-inch pieces, divided
- 2 Tbsp. olive oil
- 1/2 cup chopped shallots or chopped onion
- 8 oz. sliced assorted fresh mushrooms, such as button or crimini
- 1-1/2 cups arborio rice
- 1/2 cup white wine (optional)
- 8 oz. asparagus spears, cut into 1-inch pieces, blanched 1 min in boiling water
- Salt and pepper (optional)
- 1-1/2 cups (6 oz.) Sargento® Fancy Shredded 6 Cheese Italian Cheese, divided
Directions
Cook broth and half the porcini mushrooms in medium saucepan over high heat. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat and set aside.
Heat oil in large skillet over medium-high heat. Add shallots; cook 3 minutes, stirring occasionally. Stir in remaining porcini and fresh mushrooms; cook 3 additional minutes. Add rice; cook 1 minute over a constant simmer. If desired, add wine; simmer until absorbed.
Add 1 cup broth mixture to skillet. Simmer, stirring frequently, until broth is absorbed. Continue to add broth 1/2 cup at a time, keeping rice mixture at a constant simmer and stirring frequently. Repeat until rice is cooked through and creamy, using all broth mixture, about 18 minutes. (If needed, add hot water 1/2 cup at a time in place of broth.) Stir in asparagus; heat through.
Season with salt and pepper, if desired. Remove from heat; stir in 1 cup cheese. Top with remaining cheese and serve.