Asparagus + leek + mushroom risotto

March 28, 2010

Asparagus + leek +  mushroom risotto

  • 2 cups arborio rice
  • 5 cups water
  • .5 large onion
  • 1 leek
  • 1 bunch asparagus, grilled at 400F for 10 minutes
  • .5 cup dried mushrooms, reconstituted
  • salt, pepper, parmesan to taste
  1. Saute the onion until golden brown.
  2. Add rice; stir dreamily for a couple of minutes.
  3. Add the first 3 cups of water one by one, stirring regularly and replenishing the liquid as soon as it starts getting puny.  I know that this seems like a nuisance–but it won’t be, really, if you’re chopping the leeks and watching Rachel Maddow along the way.
  4. Dump in another cup of water, along with the leeks and mushrooms.
  5. You will know when the final cup is needed, just as everything is starting to look almost done.
  6. Top with asparagus and parmesan.
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2 Responses to “Asparagus + leek + mushroom risotto”

  1. SarahKate Says:

    I’m not a mushroom fan, so I’d have to leave them out of this. But, I do LOVE asparagus in risotto. Looks YUM!

  2. Simply Life Says:

    Oh that risotto looks delicious


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