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ASPARAGUS, MUSHROOMS & LEEK RISOTTO

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Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine American, Italian
Servings 4

Ingredients
  

  • 1 cup Aborio Rice
  • 4 cups Mushroom stock {or vegetable stock} divided
  • 1 T butter
  • 2 leeks
  • 12 asparagus spears
  • 8 oz. sliced white mushrooms
  • lemon slices optional
  • Parmesan cheese optional

Instructions
 

  • Chop leeks, using as much or as little per your taste.
  • Break off tough ends of asparagus and cut into 1 inch pieces.
  • Melt butter in large skillet. Add leeks and asparagus and give them a quick saute 3-4 minutes, over medium high heat.
  • Add rice to skillet and cook 1 minute. Add 1 cup stock. Stir and add mushrooms.
  • Reduce heat to low and continue cooking, stirring occasionally until all broth is absorbed.
  • Add another cup of broth and repeat. Do this, 1 cup of broth at a time until it’s all incorporated. Season to taste. Serve immediately and garnish with lemon or Parmesan cheese
Keyword fancy side dish, leeks, mushrooms, rice, risotto