Friday, February 17, 2017

Good risotto. Had it with cabbage/pepita salad and veggie bites from Costco. Then the last of the chocolate covered strawberries from Costco Valentines.

Serves 2
Beer Risotto with Mushrooms and Asparagus
10Prep Time
20Cook Time
30Total Time
 Save Recipe
  • 2 + 1 tablespoons of butter (divided)
  • 1/2 tablespoon of extra virgin olive oil
  • 1.5 oz red onion (approx. 1/2 red onion), diced I used a regular onion
  • 5.5 oz asparagus (approx. 10 spears), chopped into 1/2-inch pieces - leave stems (see photos)
  • 3 oz cremini mushrooms (3-4 large cremini mushrooms), roughly chopped- I used baby portabello
  • 1/2 cup arborio rice
  • 1/4 cup traditional lager -I used 1/2 bottle Kona Castaway IPA
  • 14 fl oz vegetable broth- I lessened this to make up for all the beer.
  • 2 tablespoons grated asiago cheese- parmesan all the way.
  1. Melt 2 tablespoons of butter in a saucepan over moderate heat.
  2. Add olive oil and stir.
  3. Add the red onion and simmer until the onions sweat - approx. 3-5 minutes.
  4. Stir in the arborio rice and toast, stirring constantly, for 3 minutes.
  5. Add the beer, stir, and add 7 oz of the vegetable broth.
  6. At this point, you're going to stir constantly for the next 10 minutes. The arborio rice will gradually soak in the liquids and become creamy.
  7. After 10 minutes, add the mushrooms, asparagus, and the remaining 7 oz of liquid.
  8. Stir constantly for another 10 minutes.
  9. Once the 10 minutes is up, remove from heat.
  10. Add 1 tablespoon of butter, asiago cheese, and stir to mix.
  11. Cover for 3 minutes.
  12. Serve immediately.

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