1 cup uncooked arborio rice
2 Tbsp olive oil
2 Tbsp butter (or margarine)
1/2 cup onion, chopped
1/2 cup asparagus tips
1/2 cup dried mushrooms (I prefer shitake)
other options can include artichoke hearts, chopped sweet peppers
2 1/2 cups chicken or vegetable broth (I usually use vegetable broth)
2 Tbsp garlic, minced
2 Tbsp Pesto
italian seasonings (I found the type in the grinder and I love it)
NOTE: Have all of the ingredients ready to rock and roll by you when you start cooking. It will make life easier.
How to make it
Place the mushrooms in water (cover them) in a small bowl. Soak for 30 minutes and then drain- but SAVE the water.
Combine the mushroom water with your broth.
Saute the onion in the oil and butter for 3 minutes.
Add the rice, stirring constantly so it doesn't burn (about 2 minutes)
Add your remaining vegetables and seasonings. Stir well.
Stir in one cup of broth, cooking and stirring until all of the liquid has been absorbed.
Sir in the other cup of broth, cooking and stirring until all of the liquid has been absorbed.
Stir in the last cup of broth and continue to cook and stir until all of the liquid is absorbed.
NOTE: if using the asparagus tips, place them in with the last cup of broth so they don't get too mushy. If you like mushy, then by all means place them in the beginning of the recipe.)
Put a pat of butter in the top of the risotto when it is finished cooking, stir, and serve.