Sunday, June 17, 2012

Asparagus Risotto With Shittake Mushrooms

This recipe comes to us from John, who picks his share up from Espresso A Mano in Lawrenceville.

Asparagus Risotto with Shitake Mushrooms

1 onion
2 gloves garlic
2 tablespoons olive oil
¼ pound shitake mushrooms
1 bunch of asparagus
1 cup of Arborio Rice
¼ cup shredded cheese
salt, pepper, Italian herbs (oregano), to taste

Saut̩ onion in the olive oil, add mushrooms, garlic (minced or finely chopped) and spices. Add a cup of rice (rinsed) and mix well with the onion and mushrooms. Saut̩ for 1-2 minutes then add two cups of water (or a vegetable or chicken stock) and lower the heat. Cook until the rice is almost done and the liquid is almost gone Рapproximately 20 -30 minutes. (You may need to add more liquid during the process). Mix in the asparagus (washed, ends removed, cut in small pieces) and cheese. Finish cooking. Serve immediately.

A variation – use spelt berries instead of rice; use garlic scapes instead of the asparagus.

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