Mushroom Asparagus Risotto

6  cups		chicken broth
1  cup		dry white wine
2  tablespoons		unsalted butter
1  cup		finely chopped onion
1  pinch		Kosher salt and freshly ground black pepper
2  cups		Arborio rice
5  ounces		wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7  ounces		asparagus, cooked and cut into 1-inch pieces, approximately 1-1/2 cups
2  ounces		grated Parmesan, approximately 1/2 cup
1  teaspoon		grated lemon zest
1/2  teaspoon		freshly grated nutmeg

Tip: Click on the ingredient links to learn the nutritional information for all the Mushroom Asparagus Risotto ingredients. The serving size for any ingredient in Mushroom Asparagus Risotto may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.



In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.



Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.



*Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.