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Beer Risotto with Mushrooms and Asparagus

Ingredients

  • 2 tablespoons + 1 of butter divided
  • 1/2 tablespoon of extra virgin olive oil
  • 1.5 oz red onion approx. 1/2 red onion, diced
  • 5.5 oz asparagus approx. 10 spears, see photos, chopped into 1/2-inch pieces - leave stems
  • 3 oz cremini mushrooms 3-4 large cremini mushrooms, roughly chopped
  • 1/2 cup arborio rice
  • 1/4 cup traditional lager
  • 14 oz fl vegetable broth
  • 2 tablespoons grated asiago cheese

Instructions

  • Melt 2 tablespoons of butter in a saucepan over moderate heat.
  • Add olive oil and stir.
  • Add the red onion and simmer until the onions sweat - approx. 3-5 minutes.
  • Stir in the arborio rice and toast, stirring constantly, for 3 minutes.
  • Add the beer, stir, and add 7 oz of the vegetable broth.
  • At this point, you're going to stir constantly for the next 10 minutes. The arborio rice will gradually soak in the liquids and become creamy.
  • After 10 minutes, add the mushrooms, asparagus, and the remaining 7 oz of liquid.
  • Stir constantly for another 10 minutes.
  • Once the 10 minutes is up, remove from heat.
  • Add 1 tablespoon of butter, asiago cheese, and stir to mix.
  • Cover for 3 minutes.
  • Serve immediately.