Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
Celiac News
Glutenfreeda's Blog
RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Asparagus & Mixed Mushroom Risotto

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

5 cups gf Chicken Stock
1 cup water
1/2 lb. thin to medium asparagus, trimmed and cut into 1/4 inch thick slices
1 Tablespoon olive oil
3 Tablespoons unsalted butter, divided
1/4 lb. shiitake mushrooms (2 oz.)
1/4 lb. cremini mushrooms (2 oz.)
1 large shallot, minced
1-1/2 cups Arborio rice
1/2 cup dry white wine
1 Tablespoon Italian parsley, chopped
2 oz. (about 1 cup) Parmigiano Reggiano cheese, grated

Directions

Bring the chicken stock and 1 cup water to a boil in a 4-quart saucepan. Add the asparagus and cook, uncovered, until crisp-tender, about 3-4 minutes. Transfer the asparagus, using a slotted spoon, to a bowl of ice water to stop the cooking process. Drain the asparagus and pat dry. Set aside. Keep the broth at a bare simmer over low heat.

Heat the olive oil and 1 tablespoon unsalted butter over medium heat in a 4 quart heavy saucepan. Add the mushrooms and saute until lightly browned, about 4 minutes. Season with salt and freshly ground black pepper. Transfer mushrooms to a plate. Add an additional tablespoon of butter to the pan and when melted add the shallots; saute until just tender, about 2-3 minutes. Add the rice to the pan and cook, stirring, for about 1 minute. Add the wine and cook, stirring, until absorbed, about 1 minute.

Ladle in 1 cup of simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Repeat this process, adding broth and stirring until liquid is absorbed, until the rice is just tender and looks creamy, about 18 to 20 minutes total cooking time.

Remove the risotto from the heat and stir in 1/2 cup of Parmesan, remaining tablespoon unsalted butter. Gently stir in the asparagus, cooked mushrooms and chopped parsley. Season to taste with salt and freshly ground black pepper. Cover the pan and let stand for 1 minute. Serve immediately with remaining cheese sprinkled over the top.

Recommended Tools