Spring Asparagus & Mushroom Risotto

Spring is in the air… and on the shelves at the Calgary Farmers’ Market! May is the month for greens, fiddleheads, peppers, rhubarb, zucchini, greenhouse crops… and of course – asparagus!

We thought we would highlight this spring favourite in a simple risotto dish. You can always leave the mushrooms out if they’re not your favourite, or substitute another seasonal veggie in their place.

Risotto1Market Sourced Ingredients:

3 tbsp good olive oil from Soffritto

1 cup arborio rice from La Cucina

4 small shallots, diced from Cherry Pit

1 clove garlic, minced from Cherry Pit

10 oz mushrooms, sliced (whatever kind you like!) from Blush Lane

1/2 lb asparagus spears, cut into 2 inch pieces from Innisfail Growers

Freshly grated parmesan from Fresh DELIcious

1 tsp lemon zest from Blush Lane

Other Ingredients:

1 ½ tbsp butter

4 cups vegetable or chicken stock

½ cup white wine

handful chopped chives

Salt & pepper to taste

Method:

This recipe requires a little bit of separate prep for the main ingredients, but then it all comes together in one pot for the grand finale!

Risotto2First, you’ll need to heat the stock up in a small pot. Once hot, turn the heat off and set the stock aside until needed. I used a nice homemade chicken stock from my freezer, but you can always pick up delicious stock from the Stock and Sauce Co. at the market!

While the stock is warming, heat a pan with half the olive oil and sauté the mushrooms. Get the mushrooms nice and brown and delicious, and then remove from the heat and set aside.

Heat the remainder of the olive oil in a large pot, add the onions and cook for about 5 minutes. Add the rice and allow to toast slightly. Now you can add your minced garlic and cook for 1 minutes. At this point, add the wine and give everything a good stir until the liquid is almost entirely evaporated.

The key to a good risotto is to add liquid gradually, and keep cooking it down before you add more. So start with about 1 cup of hot stock, add it to the mixture, reduce the heat and stir. Continue to stir every couple of minutes while it reduces. Add more stock as needed, about a cup at a time. The rice will absorb all the delicious stock as you go and develop that signature creamy texture that risotto is known for.

While you’re waiting and stirring, chop the asparagus into bite sized pieces, grate the parmesan, and zest the lemon. Set everything aside until needed.

Risotto4When you’ve added all the stock, and there is still some liquid in the pot, add the asparagus pieces so they have time to cook. Once the asparagus and the rice are cooked to your liking (add a bit of water if you run out of stock), add the cooked mushrooms, chives, lemon zest, butter and parmesan and fold in to the mixture. All that’s left to do now is to season the risotto with salt and pepper as required.

This asparagus mushroom risotto could be served as a side dish, but it’s perfect on its own as well. The asparagus season is short, so get your fill while you still can at the Calgary Farmers’ Market!