Grey-Bruce Boomers Spring 2023

FOOD & DRINK
Creamy asparagus
and mushroom risotto
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4
INGREDIENTS
1 lb asparagus
1 tbsp olive oil
1 onion, chopped
1 garlic clove, minced
½ lb mushrooms, sliced (about 4 cups)
1 cup arborio (short-grain) rice
2 cups chicken stock
½ tsp each of dried tarragon and basil
1 can 2% evaporated milk
½ cup Parmesan cheese, freshly grated
¼ cup fresh parsley, chopped
¼ tsp black pepper
Instructions
Break off and discard tough ends from asparagus; cut into
1½ inch diagonal pieces. In large pot of boiling water, cook
asparagus, uncovered for 3 to 5 minutes or until tender-crisp.
Drain and rinse under cold water. Set aside.
In heavy saucepan, heat oil over medium-high heat. Add
onion, garlic and mushrooms; cover and cook for about 5
minutes or until onions are softened. Stir in rice, chicken
stock, tarragon, basil and milk; cook, stirring, until mixture
boils. Reduce heat to low; cover and cook for 10 minutes,
stirring frequently.
Uncover, and cook, stirring, for 5 to 10 minutes longer or
until thick and creamy. Stir in Parmesan cheese, parsley,
pepper and reserved asparagus. Serve immediately.
*Recipe courtesy of Foodland Ontario
30 • GREYBRUCEBOOMERS.COM