Mushroom Risotto with Lemon Asparagus

I think mushrooms are an amazing food. They have a fantastic flavor that's earthy and rich and they taste so good when they are freshly picked! I found these mushrooms on my Sunday excursion to the farmer's market and just had to make them for dinner! My lovely friend Demi came over to enjoy the sweltering summer heat, a delicious dinner and some sparkling white wine. This dish is very easy to make, tastes delightful when paired with the citrus of the asparagus, and is chock full of vitamins selenium, potassium, riboflavin, niacin, and vitamin D!

• 3 cups water
  
• 1/2 lb. fresh asparagus chopped into 1 inch pieces
• 6-7 cups chicken high quality chicken or veggie stock
• 3 tbs butter
• 2 cloves garlic
• 2 lbs fresh cremini mushrooms chopped
• 1/4 cup crushed pine nuts
• 1 tbs red pepper flakes
• 1/2 tbs dried basil
• 1/2 cup shredded or grated fresh parmesan
• 1/4 cup lowfat sour cream
• salt and pepper to taste
• 1/4 cup bread crumbs
• 1 tbs olive oil
• juice from 1/2 of a lemon

Bring 3 cups of water to a boil and cook asparagus for 2 to 3 minutes. Set aside until risotto is almost ready.

Pour stock into a sauce pan and bring to a boil. You will also need a ladle so that you can add the stock to the risotto in batches of 1 cup at a time.

In a separate large sauce pan, melt 1 tbs butter on low medium heat and saute garlic for about 1 minute until aromatic. Add mushrooms and cook until all the liquid has been released (about 5-7 minutes). Pour out mushrooms with juice into a bowl and place in fridge.

In same pot, melt remaining butter on low medium heat. Add risotto, pine nuts, basil and pepper flakes. Saute risotto until it becomes slightly golden. Add vermouth and saute for a couple minutes or until liquid is absorbed. Add mushrooms with all their delicious juices and continue to stir until the liquid has been absorbed. Pour your first cup of stock into risotto and stir until liquid is absorbed. Repeat this last step until the risotto is soft and slightly firm. Add parmesan cheese and sour cream and stir until creamy. Add salt and pepper to taste.

Heat olive oil in frying pan and saute asparagus, bread crumbs, salt, pepper and the lemon juice and cook for 1-2 minutes until bread crumbs are crispy.

Fill 4 bowls with risotto and top with asparagus mixture. Garnish with fresh basil and pair with your favorite white wine.

Enjoy!
Happy Eating!
Kendra