This is inspired by Meatless Monday website and their Asparagus morel risotto recipe.
16 oz mushrooms quartered
1/2 large yellow onion diced
1 lb asparagus cleaned, snapped, and cut into 2" long pieces
2 cloves garlic minced
garlic salt
7 cups water
2 tblspns vegetable bouillon
1 1/2 cups Arborio rice
1/2 cup low fat mozzarella
parmesan as needed
garlic salt
fresh cracked pepper
olive oil
3/4 cups white wine
1/2 lemon or 1 tbslspn lemon juice
add 7 cups water to 5qt stock pot bring to a boil
reduce to simmer blanch asparagus 3-5 minutes not to much (its the crisp texture)
remove asparagus to plate pour asparagus water into 3 quart sauce pan add vegetable bouillon bring to a simmer save for the risotto
dry and reheat 5qt stock pan sauté mushrooms 5-7 minutes until mushrooms release their liquid
remove mushrooms and liquid to plate containing asparagus
add more oil if needed sauté onion 5 minutes
add garlic for a minute then add rice then add wine simmer wine until almost gone
then add 1 cup simmering stock and stirring until rice begins to stick to bottom adding more stock when sticking begins and continuing until rice is al dente 20 - 30 minutes
remove from heat add mushrooms, asparagus, and mozzarella (adds the creaminess) add juice of 1/2 of a lemon
use garlic salt and pepper to taste
serve on plate with parmesan sprinkled over the top as needed
