Sunday, June 27, 2010

Brown Rice Mushroom and Asparagus Risotto

As a great comforting, rich meal, risotto always comes to mind when needing something simple and very versatile. With risotto dishes, you can add in your favorite ingredients and vegetables. Arborio rice is what you're supposed to use for risotto but, it's pretty expensive, so I make it with whatever rice I have on hand, and no

1 1/2 cups of rice (brown, white, jasmine, basmati, arborio, wild- your choice)
1 bunch of asparagus
1 package of sliced mushrooms
1 onion (yellow or white)
1 clove garlic
1 carton vegetable broth
about 3 cups of white wine
salt and pepper
Italian seasoning
fresh basil and parsley
1/2-1 cup Parmesan or Romano grated cheese

one ever complains. No rules in my kitchen. If it tastes good, then what does it matter? On New Year's Eve, I made a champagne risotto with mushrooms and black olives. This version is made with white wine.  

In a large skillet lined with extra virgin olive oil, heat on a low-medium temperature. Add your chopped garlic and onions, and let cook for a few minutes. Then add in your rice, and stir to coat with oil. Add in 2 cups of vegetable broth and 1 cup of white wine. Add a few dashes of salt, pepper and Italian seasoning. Bring to a boil, then cover and reduce temperature to low. When liquid is mostly absorbed, add in another cup of both the broth and the wine as well as your mushrooms. Cover again and let liquid absorb. Meanwhile, break off the ends of your asparagus at the natural breaking point, then chop the remaining portions into about 1-inch pieces. Add them into the skillet, stir and re-cover. When liquid becomes absorbed again, add in another cup of both the broth and white wine. Continue to let slow cook. If you're pressed for time, turn up the temperature some. When liquid becomes fully absorbed, top off with your grated cheese and freshly-chopped herbs. Add more salt and pepper as needed. Serve and thank me later. :] Just kidding. Enjoy!

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