Asparagus and Mushroom Risotto

I used to watch Hell’s Kitchen.

But after a couple seasons of screaming and swearing, it just became too much.

Besides, how many times can you really watch someone screw up the Beef Wellingtons?

But ever since my brief fandom, I have always had a hankering to try my hand at risotto.

I was never brave enough to give it a try, though.

Maybe because it looked difficult. Maybe because I fear the unknown. Maybe because I always heard Gordon Ramsey’s voice in my head yelling that the risotto is terrible. (In my head, Chef Ramsey uses nice words.)

This past weekend, I plucked up my courage, and decided to try.

And ya know what?

Really not that hard.

Risotto uses arborio rice, which you can find pretty much anywhere. I adapted this recipe from the one on Simply Recipes, and from the back of the rice package.

Asparagus and Mushroom Risotto
1-2 tbs olive oil
1/4 diced red onion
1 cup arborio rice
4-5 cups warm chicken broth
1/2 pound asparagus
4-6 mushrooms
1/2 cup grated parmesan cheese

Wash the mushrooms and asparagus. Snap the ends off the asparagus and discard. Slice the asparagus into bite-sized pieces up to the tips. Slice the mushrooms.
Heat the olive oil in a 3-4 qt saucepan over medium heat. Add the onion and saute until translucent. Add the rice and saute for a minute or two until it absorbs most of the olive oil.
Add the warm chicken broth 1/2 to 1 cup at a time, stirring with each addition, and waiting until it is completely absorbed to add more. Keep adding broth and letting it absorb until the rice is tender. (About 20-25 minutes.)
With the last cup of broth, also add the asparagus and mushrooms. When the last of the broth has been absorbed, and the asparagus is tender, remove from heat, and stir in the parmesan.
Serve warm

*If you want to be authentic, you can warm the chicken broth on the stove and ladle it into your risotto. I just measured it into a Pampered Chef measuring bowl, and kept it in the microwave until I needed it.

*You may not need all of your chicken broth. You may need more. Just keep tasting the rice as you go. Whenever it’s as soft as you like it, it’s done. If you run out of broth, use water.