Mushroom and Asparagus Risotto (LID)

Mushroom and Asparagus Risotto

I made this risotto while I was on the low iodine diet, but you don’t have to be on a special diet to enjoy it. My husband and I both thought it was delicious. This can easily be made to be vegetarian/vegan by using vegetable broth instead of chicken broth.

Mushroom and Asparagus Risotto

3 cups unsalted chicken broth
1 bunch (about 1 pound) fresh asparagus, sliced in to 1/2-inch pieces
4 T. extra virgin olive oil
1 small onion, finely chopped
4 ounces mushrooms (button or baby bellas), cleaned and chopped
1 cup Arborio rice
non-iodized salt (I use Morton’s Coarse Kosher Salt) and pepper, to taste

In a small saucepan, heat the unsalted chicken broth to simmering.

In another saucepan, cook the sliced asparagus in salted (with Kosher salt) boiling water, until crisp tender, about 3 minutes. Drain and set aside.

In a large skillet with a heavy bottom, heat 2 tablespoons of the extra virgin olive oil over medium-low heat and sauté the onion until translucent. Add the Arborio rice, stir to coat with oil and sauté with onions for about 5 minutes to toast the rice. Add the chopped mushrooms and continue to sauté until they soften. Add 1 cup of the heated chicken broth, stirring with a wooden spoon. Cook, stirring until the rice has absorbed the broth. Add another 1/2 cup of the stock, stirring often until the rice has absorbed the broth. Continue adding the broth (about ½ cup at a time) as the rice absorbs the liquid and the pan becomes dry, until all the broth is absorbed. This should take about 20 minutes (the risotto will become creamy). As you are adding the last bit of broth, add the drained asparagus and cook until all the liquid has been absorbed. Add the remaining 2 tablespoons of extra virgin olive oil, season with non-iodized salt and pepper, stir to combine, and serve immediately.

Advertisements

1 Comment (+add yours?)

  1. Trackback: LID Day 14: Mushroom Asparagus Risotto | On a Butterfly's Wings

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: