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Fennel, Asparagus and Mushroom Risoto
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Bringing together some of our favorite springtime harvests, this risotto is rich, creamy and earthy and well worth all the stirring. Enjoy alongside roasted chicken, grilled salmon or with a big green salad. 
serves 6


5 cups chicken broth 
2 tablespoons olive oil  
1 cup fresh mushrooms of choice, sliced
3/4 cup fennel bulb, thinly sliced (reserve the leaves for garnish)
2 cloves garlic, minced
1 1/2 cups uncooked Arborio rice 
1/4 cup dry white wine  
1 1/2 cups  (1/2-inch) asparagus, diagonally cut  
1/2 teaspoon fresh rosemary, chopped (or 1/8 teaspoon dried rosemary)  
Salt and pepper to taste


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Fennel, Asparagus and Mushroom Risoto
  • I'm a dairy free recipe!
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1.    Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2.    Heat the olive oil in a large saucepan over medium-high heat, add the mushrooms and fennel, and sauté for 5 minutes or until tender. Add garlic and sauté another minute or so.
3.    Add the rice and rosemary, cook for 1 minute, stirring constantly. Stir in the wine, and cook for 1 minute or until the liquid is nearly absorbed, stirring constantly. 
4.    Stir in 1 cup broth and cook until the liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next.
5.    After about 3 cups of broth have been added, add asparagus and continue adding broth.
6.    Add salt and pepper to taste and garnish with reserved fennel leaves.


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