Beer Risotto with Mushrooms and Asparagus

• 3 Tablespoons Butter, Divided
• 1/2 Tablespoons Extra Virgin Olive Oil
• 1- 1/2 ounce, weight Red Onion, Diced
• 1/2 cups Arborio Rice
• 1/4 cups Traditional Lager
• 14 ounces, fluid Vegetable Broth
• 3 ounces, weight Cremini Mushrooms, Roughly Chopped
• 5- 1/2 ounces, weight Asparagus, Chopped Into 1/2-inch Pieces, Leave Top Stems
• 2 Tablespoons Grated Asiago Cheese

1. Melt 2 tablespoons of butter in a saucepan over moderate heat.
2. Add olive oil and stir.
3. Add red onion and simmer until the onions sweat, approximately 35 minutes.
4. Stir in the arborio rice and toast, stirring constantly, for 3 minutes.
5. Add beer, stir, and add half of the vegetable broth.
6. At this point, youre going to stir constantly for the next 10 minutes.
7. The arborio rice will gradually soak in the liquids and become creamy.
8. After 10 minutes, add mushrooms, asparagus, and remaining broth.
9. Stir constantly for another 10 minutes.
10. Once the 10 minutes is up, remove from heat.
11. Add remaining 1 tablespoon of butter, Asiago cheese, and stir to mix.
12. Cover for 3 minutes.
13. Serve immediately.

butter, olive oil, onion, arborio rice, lager, vegetable broth, mushrooms, cheese

Taken from tastykitchen.com/recipes/main-courses/beer-risotto-with-mushrooms-and-asparagus/ (may not work)