Mushroom Asparagus Risotto

• 1/2 cups olive oil
• 2 tablespoons unsalted butter
• 3-4 garlic cloves, minced
• 1/2 bunches asparagus, tough ends snapped off, cut at an angle into 1 inch pieces
• 2 cups mushrooms of your choice (I bought a combination of shitake, baby bella, and others)
• 2 cups uncooked Arborio rice
• 1 cup Reisling wine (the one you would serve with dinner)
• 4 cups organic, fat free, low sodium broth (either vegetable or chicken)
• 2 cups water
• sea salt and pepper
• 1 cup pecorino romano or parmesan cheese

1. Heat broth with water in a small pan, bring to a simmer
2. Using a heavy-bottomed pot, melt butter into olive oil.
3. Add mushrooms and saute for 5 minutes. Add asparagus and garlic, and rice to toast. Stir to coat with oil and butter. Saute another 5 minutes, stirring to make sure garlic does not burn.
4. Add the wine and cook another 2 minutes. Season with sea salt and pepper.
5. Add 2 ladle fulls of the broth and water mixture. Stir in liquid over low heat, simmering to let rice cook without becoming overdone and mushy. When mixture seems a bit dry, add another 2 ladle fulls of liquid. Repeat this process until rice is cooked through but still al dente. Cooking will take about 30 minutes. Rice should be creamy and not dry.
6. Remove the pan from heat and add the cheese.rnServe piping hot with a drizzle of olive oil, sprinkle of parsley, and extra cheese.

olive oil, unsalted butter, garlic, bunches asparagus, mushrooms, rice, reisling wine, chicken, water, salt, pecorino romano

Taken from food52.com/recipes/11043-mushroom-asparagus-risotto (may not work)