This delicious creamy risotto takes some time and attention like any other risotto but the flavors in this dish cannot be matched. The addition of salty parmesan adds a depth of flavor that goes perfectly with the vegetables. Fresh asparagus and rich vegetable stock give this dish beautiful color, and I can't say enough about the flavor combination of thyme, rosemary, and basil.
1 bundle asparagus
8-10 cremini mushrooms, sliced
3 garlic cloves, minced
3/4 cup arborio rice
1/4 cup white wine
1 32 oz container vegetable stock
2 tbsp olive oil
1/8 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried basil
1 1/2 oz shredded parmesan cheese
Snap the woody ends off of the asparagus and cut the remaining part of the spears in half
Put 1/2 cup water in a deep skillet, cover and bring to a boil
Once it has started to boil add asparagus and re-cover
Let asparagus cook for 7-10 minutes, until it is tender but still crisp
Drain the asparagus water into a medium sauce pan and add vegetable stock to the pan, heat over medium-low heat, do not let it boil though
Set cooked asparagus aside
Heat a sauté pan over medium heat and pour 1 tbsp of the olive oil into the pan and add sliced mushrooms
Cook until mushrooms are tender and set them aside with the asparagus
Heat the other tbsp of oil in a large pot over medium heat and add garlic, sauté until garlic has started to brown very lightly
Add rice to pan and toast for 3-4 minutes, add the white wine to the pan and once it has been absorbed add 1/2 cup of the warmed vegetable stock and stir slowly but pretty constantly until it has been absorbed
Keep adding vegetable stock to the rice in 1/4 cup increments and stirring slowly, you should only add the next 1/4 cup once the previous addition has been absorbed by the rice
Once the stock is all used and the rice is tender but still slightly al dente stir in the thyme, rosemary, and basil then add the parmesan cheese and stir until it is melted into the rice
Add the cooked vegetables and stir gently
Serve and enjoy!
Servings 2
Per serving (1/2 risotto) 475 calories
