LWC - Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto

Lisa's Weekly Coffee

Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto
Asparagus are in Season and you will love these two recipes I've chosen to feature. The Easy cheesy asparagus bake is a delish, it's easy and fun to make. I like the combination of red peppers with asparagus I feel it completely brings out the sweetness in the asparagus. Then we have the cheese, which I feel makes this dish a special and unique meal for the entire family to enjoy. Give them something new to try! As for the Mushroom and Asparagus risotto I say: " no other two vegetables could bring out the best in a classic risotto".

Easy Cheesy Asparagus Bake courtesy cook.com

1 (10 1/2 oz.) can Del Monte tender green asparagus cut spears or fresh cooked
1/4 c. red pepper, chopped
1/3 c. mayonnaise
1/3 c. mild Cheddar cheese, shredded
1/4 c. green onions, sliced
1 egg white, beaten until stiff

Drain asparagus, reserving a few pieces for garnish, (if desired) and place remaining asparagus in shallow 1 quart baking dish with red pepper. Combine mayonnaise, cheese and green onions. Fold in egg white. Spread over asparagus. Bake at 350 degrees for 20 minutes or until heated through. Makes 4 servings.

Mushroom and Asparagus Risotto courtesy formerchef.com

1 cup arborio rice

1/2 cup white wine

32 oz vegetable stock (or water or chicken stock)

1 onion, small diced (about 8 oz)

1 clove garlic, minced

10 oz mixed mushrooms, sliced (I used button mushrooms, shiitakes, and portobellos)

1/2 lb asparagus spears, cut into 2" pieces

1 Tbsp plus 2 Tbsp olive oil

1.5 Tbsp Earth Balance vegan butter (or real butter) for finish

Yield: 4 ea-8 oz portions

Heat the stock in a small stock pot to a simmer. You will want it hot when you add it to

the rice, but it does not need to be kept boiling.

Saute the mushrooms in a hot pan with 2 Tbsp of olive oil. I did this in two batches so as

not to crowd the pan and allow the mushrooms to get nicely browned. If you put too

many mushrooms in the pan at one time, the pan will not stay hot, and the

mushrooms will release all their water, effectively poaching instead of roasting to a nice

brown color. Set aside for later.

Quickly blanch the asparagus pieces, about 2 minutes, until they are cooked, but still

firm. Set aside.

Heat 1 Tbsp. olive oil in a large heavy bottomed saute pan or pot. Add in the onions and

cook until they are soft, about 4-5 minutes. Don't let them get too brown. Add in the rice

and cook it with the onions until it becomes lightly toasted, but again, not brown. Add the

minced garlic and cook for 1 minute more. Add the wine and stir until it is completely

absorbed and evaporated (the rice absorbs the flavor and the alcohol cooks off).

Ladle in 1 cup of warm stock and stir. Reduce the heat to low and continue cooking until

the stock is absorbed. Continue adding the stock, slowly, 1/2 cup at a time, as the rice

cooks and absorbs it. Keep stirring every few minutes to help release the starch and

develop the creamy texture. This will also prevent it from sticking to the bottom of the

pan. As it gets dry, add more stock.

Once most of the stock is absorbed, check the texture of the rice. It should be al dente,

slightly firm in the center, but not crunchy. If it's still too firm for your taste, add more

stock or water.

Fold in the cooked mushrooms and asparagus. Add in the vegan (or real butter). Season

with salt and freshly ground black pepper. If you'd like to add some freshly grated

parmesan, go ahead. Enjoy!

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. The above recipes have been adapted from other sites and credit has been given to the sites in which the above recipes are featured. Image source google and may or may not reflect the actual recipes.