Ingredients:

  • 1 ½ cups Arborio rice (300 g)
  • 4 cups low-sodium vegetable broth (1 L)
  • 1 cup dry white wine (240 mL)
  • 2 tablespoons unsalted butter (30 g)
  • 2 tablespoons extra virgin olive oil (30 mL)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces (225 g) cremini mushrooms, sliced
  • 1 cup asparagus, cut into 1-inch pieces
  • ½ cup grated Parmesan cheese (50 g)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Juice of ½ lemon (optional)

Instructions:

  1. In a saucepan, heat the vegetable broth over low heat.
  2. In a large skillet, melt the butter and olive oil over medium heat. Add the onion and sauté until translucent (about 3-4 minutes). Stir in the garlic and cook for an additional minute.
  3. Add the sliced mushrooms and cook until golden brown, about 5-7 minutes. Season with salt and pepper.
  4. Stir in the Arborio rice and cook for 2-3 minutes, allowing it to absorb the flavors, stirring constantly.
  5. Pour in the white wine and cook until almost completely evaporated, stirring continuously.
  6. Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
  7. When the rice is al dente (creamy yet still firm to the bite), stir in the asparagus pieces and continue cooking for an additional 3-5 minutes until tender.
  8. Remove from heat, and stir in the grated Parmesan cheese. Adjust seasoning with additional salt and pepper if needed. If desired, stir in lemon juice for brightness.
  9. Spoon the risotto onto plates, sprinkle with chopped parsley, and serve immediately.