mushroom-asparagus risotto

I have been playing around with risotto for at least the last year. I love it! Every time I make it, I feel like I'm in a gourmet restaurant (or a contestant on Hell's Kitchen, but let's not go there right now). And I love the endless combinations of add-ins. I used to make my mushroom risotto with mushrooms, onion, and a little goat cheese. But I think I have found an even better combo! I'm excited to share it with you, and then to eat leftovers for lunch!

Mushroom-Asparagus Risotto

Prep and cooking time = up to an hour
Serves 4-6

butter or olive oil
1 small onion, diced
1 pound mushrooms, sliced (I used a combo of baby bellas and shitakes)
1-1/2 cups Arborio rice
1 cup white wine (optional)
1 quart vegetable broth
1 bunch asparagus, chopped and steamed
1 cup shredded smoked gouda
salt and pepper, to taste

In a small pan, heat the vegetable broth until simmering
In another pan (or the microwave if you're so inclined) steam the asparagus until bright green. This can be set aside, covered, until time to add to the risotto.
In a very large pan (a wok works great), heat 1-2 tablespoons oil or butter over medium-high
Add onions and mushrooms and cook, stirring often, about 7 minutes or until beginning to soften
Add a little more (1 Tbsp) oil or butter, then add risotto, stirring to coat
Let cook for just a minute or two, then add wine *if not using wine, start adding broth
Once wine is absorbed (3-5 minutes), begin adding broth 1/2 to 1 cup at a time

*The secret with risotto is to add the hot broth in small batches and allowing most of it to absorb into the rice before adding more. During this process, you must be constantly stirring
**When you are nearing the end of your broth supply, start testing the rice by biting into it. The risotto should offer a little resistance, but not be hard or crunchy in the middle, much like al dente pasta
***If you run out of broth and the rice is not cooked through, add hot water a little at a time

Once your risotto is the perfect texture, turn your burner off
Season with salt and pepper, if desired
Stir in a little butter, if desired, to add a little extra creaminess
Stir in asparagus and cheese
Serve and fall in love!

Happy, healthy eating!