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Asparagus and Mushroom Risotto

Add

2T butter and
1T olive oil

To a skillet on medium-high heat. While the butter foams, chop and add

1/2 small yellow onion.

After onion has started to turn golden, add

Eight ounces porcini or other mushrooms, chunked into quarters

Reduce heat to medium and stir occasionally until mushrooms have given up their water and all vegetables are golden. If pan is small, remove from pan and add a little more oil. Crank the heat to high and add

15 skinny stalks asparagus, cut into slices ¼ inch thick

and stir occasionally until brown. Deglaze the pan with

4T good white wine (I used Buck Creek Sauvignon Blanc). Remove veggies from pan.  Over medium-low heat, toast

1 ½ cups risotto rice (Vialone nano or arborio)

until barely golden.  Using risotto technique, slowly add

1 ½ cups mushroom base
2 cups good white wine

Stir frequently. Add the vegetables back to the pan.  Warm and add

1/2t black pepper
2t coarsely chopped parsley
½ cup shredded parmesan.

Stir to combine; serve immediately.

I made this before but didn’t sear the asparagus enough, and the pieces were too large.  The mushroom base has plenty of salt; salt to taste if needed.  This time I “graduated” from arborio to vialone nano and I’m not sure I know what I’m doing.  I will stick to arborio until I figure out the new, less forgiving ingredient.

Per 1 ½ cup serving (please note these are estimates, not a diet plan):

Calories: 468
Fat: 10.4 g
Carbohydrates: 62.5 g
Protein 12.1 g
Fiber: 4.6 g
Prep time: 20 min
Cook time: 55 min
Taste:
Ease:

Have I touted the delicious benefits of Farm Fresh Delivery? I receive a bin of fresh, seasonal, organic fruits and vegetables every week. They offer a standard selection that varies by week; also, they allow for modifications and substitutions if you don’t want a rutabaga and would prefer oranges.

I love that the bin comes with recipes for using the stuff. For example, I had never eaten fennel, and the fennel salad recipe was simple, healthful, and delicious. I’m licking my own produce section.

On the negative side, you can’t pick your own items, so you may get an apple with a mushy spot. And I’ve found that the shelf life for organics is half what it was for chemically-enhanced produce. Also, the website for updating produce is not the easiest to navigate. Not only do I have a short window to adjust the bin, if I miss the window, I have no clue what they are sending me! Difficult for menu planning.

OK enough. On to the recipe. I was inspired by a bunch of things I found in my bin this week and some potatoes from last week.

Add

2T butter and
1T olive oil

To a skillet on medium-high heat. While the butter foams, chop and add

One small yellow onion.

After onion has started to turn golden, add

One small bunch rainbow carrots (see note below)

One pound porcini or other mushrooms, chunked into quarters

Reduce heat to medium and stir occasionally until mushrooms have given up their water and all vegetables are golden. Add

3T whole wheat flour

and stir until mixture has cracker-y consistency and flour is turning gold. Deglaze the pan with

4T good red wine (I used cabernet). Slowly add

One teaspoon No-Beef stock base, dissolved in one cup warm water

1/2t black pepper
2t coarsely chopped parsley
2t finely chopped fresh rosemary.

Stir frequently. Once mixture has thickened (about 3 minutes), add

1/2c fat-free yogurt and
1/2c heavy cream (I know, these two ingredients are an oxymoron).

Simmer until thickened. Serve over garlic mashed potatoes.

I had fun inventing this recipe. You’ll note that there’s no salt added. That’s because the only drawback to the No-Beef base is that it is a bit too salty.

The purple carrots add a beautiful color to a sauce that could have been brownish grey. Hey, Pasta Queen, have you ever licked a purple carrot? (I promise that’s not as bad as it sounds!!!!)

Prep time: 20 min
Cook time: 15 min
Taste:
Ease: