Asparagus, Leek, and Mushroom Risotto

3 tablespoon vegetable oil, divided

1 pound crimini mushrooms, sliced thinly

1 leek, white and light green part only, well washed and chopped

1 cup Arborio rice

1/4 cup dry white wine

6 cups chicken or vegetable stock

1/4 cup heavy cream

1/2 cup Parmesan cheese, grated

Salt and pepper to taste

1 pound asparagus, sliced 1/4 inch thick diagonally

Heat chicken stock in a small saucepan over low heat; keep warm.

In a Dutch oven or heavy-bottom pot, place 1 tablespoon of oil and heat on medium high.  Add mushrooms, salt and pepper.  Sauté until golden brown, about 5 to 7 minutes.  Remove from pan and set aside.

In the same pot, heat another tablespoon of oil and add leeks.  Cook until soft, about 5 to 7 minutes.  Add rice.  Stir constantly and cook until translucent, about 3 minutes.  Add wine and cook until liquid evaporates.

Add stock one to two ladles-full at a time.  Stir constantly until liquid is absorbed.  Repeat until all liquid is gone.  Once liquid is gone, check by tasting a grain to see if it is fully cooked.  If it’s not fully cooked, continue to add more stock, one to two ladles at a time.

Once rice is cooked, pour in cream, Parmesan cheese, salt and pepper to taste.  Mix well.  Return mushrooms to the risotto.  Mix well, and keep warm.

In a separate sauté pan, heat a tablespoon of oil.  Add asparagus and cook for about 2 to 3 minutes or until tender but still crispy.  Add salt and pepper to taste.  Add asparagus to the risotto and mix well.

Serves 6.

From BeMindfulBeHuman blog