Name: French Asparagus and Mushroom Risotto
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 1/2 cups Arborio rice; 4 cups chicken or vegetable broth; 1/2 cup white wine; 1 cup chopped asparagus; 1 cup sliced mushrooms; 1/2 cup grated Parmesan cheese; 1 onion, finely chopped; 2 tablespoons butter; 2 tablespoons olive oil; Salt and pepper to taste

A rich and savory risotto featuring asparagus and mushrooms, finished with a touch of white wine and Parmesan.

Method

In a large pot, heat the broth and keep it warm over low heat.
In a separate pan, melt the butter and olive oil, then sauté the onion until translucent.
Add the Arborio rice and stir to coat with the butter, cooking for 1-2 minutes.
Pour in the white wine and stir until it is absorbed.
Add the warm broth, one ladle at a time, stirring constantly until each addition is absorbed.
When the rice is al dente, stir in the cooked asparagus and mushrooms, and Parmesan cheese.
Season with salt and pepper, and let it rest for a few minutes before serving.