I just love risotto. This “spring” version has some of my favorite veggies in it. Dairy substitutions applied by me.
Asparagus, artichoke, and shiitake risotto
5 cups chicken broth
1 cup water
1 pound thin to medium asparagus, trimmed and cut into 1/4″ thick slices, leaving tips 1 1/2″ long
1 tablespoon olive oil
1/2 stick margarine
3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4″ thick slices
4 jarred artichoke hearts with stems, drained and sliced into 1/4″ thick slices
2 shallots, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cut grated soy parmesan
Bring broth and water to a boil in a 4 quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3-4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
Heat oil with 1 tablespoon margarine in a heavy saucepan over moderately high heat, then saute mushrooms, stirring constantly, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook onion in 2 tablespoons margarine in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18-20 minutes.
Remove from heat and stir in 1/2 cup soy parmesan, remaining tablespoon margarine, and salt and pepper to taste. Gently stir in asparagus, artichokes, and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Makes 4 servings.