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Risotto with Asparagus & Mushrooms Recipe

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This recipe for Risotto with Asparagus & Mushrooms, by , is from Sarah Fischer's Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michael Fischer

Category:
Category:

Ingredients:  
Ingredients:  
1 C. Arborio Rice
1 qt. low sodium chicken broth
10 stalks fresh asparagus cut into 1 inch pieces (root ends removed)
1/2 C. minced yellow onion
1/2 C. chopped white mushrooms
1 t. salt
1 t. black pepper
2 heaping T. bacon grease

Directions:
Directions:
Add chicken broth to a pot & warm on low heat.
Add 1 T. bacon grease to pan at medium heat.
Add 1 T. bacon grease to 4-qt. pot at medium heat

When grease melts in pan, add asparagus to pan, add 1/2 t. each of salt & pepper.
When grease melts in pot, add onion to pot, add 1/2 t. each of salt & pepper.
Sautee onions until transparent, then add mushrooms, sautee another minute.
Add Arborio rice to pot, stir rice, onions & mushrooms together for 30 seconds.
Add 2 ladles of chicken broth to pot & stir.
After the rice has absorbed the broth, add 2 more ladles of broth & repeat this procedure until all of the chicken broth is used.
While cooking the rice, be sure to stir the asparagus around in the pan periodically to avoid burning.
After the rice has absorbed all of the chicken broth, strain the asparagus & add to the pot of rice, stir.

Note: Excellent served with Braised Sriracha Porkchops

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes + 30 minutes cook time

 

 

 

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