Asparagus and Morel Mushroom Risotto

1. 1

   Put the chicken stock in a small saucepan over medium heat and bring it to a simmer.

2. 2

   Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until the butter begins to bubble. Add the asparagus and morel mushrooms; sauté until tender, about 4 minutes. Move them to a plate along with any juices.

3. 3

   In the same saucepan, heat the remaining 2 tablespoons olive oil and 1 tablespoon butter. Add the shallot; cook and stir until softened, about 1 minute. Stir in the arborio rice and cook until it begins to toast, about 1 minute. Pour in the wine and cook until it evaporates. Stir in the thyme.

4. 4

   Add 1/4 cup of the simmering stock to the rice. Cook, stirring constantly, until the stock is absorbed. Continue adding the remaining stock in the same way until the rice is tender yet slightly firm, about 12 minutes. Stir in the asparagus and mushrooms with their juices and cook until the flavors meld, about 3 minutes more.

5. 5

   Take the rice off the heat. Stir in the remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil just before serving.

• Calories 464.03 kcal High
• Protein 10.65 g Good Source
• Carbs 46.34 g Moderate
• Total Fat 26.03 g High
• Saturated Fat 10.12 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 36.1 mg Moderate
• Sodium 531.06 mg High
• Fiber 4.08 g Moderate
• Sugar 2.69 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 110.47 mg Low Source
• Iron 4.73 mg Good Source
• Potassium 394.52 mg Low Source
• Vitamin A 142.0 mcg_rae Moderate
• Vitamin C 4.9 mg Low Source
• Vitamin D 2.0 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Onions 🧅
• Alcohol 🚫🍷