Mushroom and Asparagus Risotto

Risotto is a very popular Italian dish. I had never heard of risotto until we moved to Italy. There are many variaties of risotto dishes and they are all delicious. It is easy to make, but does require a lot of attention while cooking, but it is so worth it!

Here is a pic of uncooked risotto. As you can see it is different than long grain white rice.

Mushroom and Asparagus Risotto

Serves 4

(the cubes are frozen broth)

 1 3/4 cup  Carnaroli rice (400 gr)

1 1/3 cup  sliced mushrooms (300 gr)

7 oz. cut into pieces asparagus (200 gr)

1/2 cup chopped onions (100 gr)

3/4 cup chopped ham (170 gr)

 1/2 cup grated Parmasan cheese (100 gr)

1/2 cup butter (100 gr)

1 tablespoon fresh parsley (15 gr)

 4 tablespoons extra virgin olive oil (57gr)

Vegetable broth

Preparation

Chop the onion and fry in a pan with extra virgin olive oil add the rice and toast.

Add mushrooms, asparagus, and ham to rice. Add broth a little at a time while stiring constantly until soaked in  rice. Continue the process until rice is cooked.

Lastly stir in butter and Parmesan.

Buon Appetito!!