Asparagus And Mushroom Risotto - cooking recipe

Ingredients

1/4 cup oil (canola and vegetable Mazola oil blend)
1 cup diced onion
2 fresh garlic cloves, minced
1/2 cup dry white wine
2 cups arborio rice
6 cups chicken broth
fresh asparagus, trimmed and cut into 3 cm pieces
250 g small portabella mushrooms, sliced
3/4 cup parmesan cheese, shredded
salt and pepper, to taste

Preparation

Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and saute for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
Remove from heat and set aside until risotto is nearly finished cooking.
Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.