Asparagus Risotto with Mushrooms

Ingredients

• 250 g green asparagus
• 1 Shallot
• 2 tbsp olive oil
• 350 g arborio rice
• 200 ml dry white wine
• 1 l poultry broth (or vegetable broth)
• 200 g mushrooms
• 3 tbsp butter
• Salt
• Pepper (freshly ground)
• 50 g Parmesan (freshly grated)
• a splash lemon juice
• untreated lemon zest (for garnish)

Instructions

1. 1.

   Peel the lower third of the asparagus, cut off the tips and break the stalks into 3-4 cm pieces. Peel and finely chop the shallot. Sauté in hot oil for 1–2 minutes. Add the rice and asparagus pieces (without the tips), stir briefly, then deglaze with white wine. Cover with broth and let the rice absorb it. Gradually add more broth every 15–20 minutes while stirring until the rice is al dente and the risotto is creamy. About ten minutes before finishing, add the asparagus tips.

2. 2.

   Meanwhile clean and slice the mushrooms. Heat 2 tbsp butter in a pan and sauté the mushrooms, turning occasionally for 5 minutes. Season with salt and pepper.

3. 3.

   Stir in the parmesan and remaining butter (1 tbsp) into the risotto, then season with lemon juice, salt and pepper to taste. Serve on plates and garnish with lemon zest.