Due to a little thunderstorm, my kickball game got canceled today. This means I actually had some time this week to get some cooking in, before the weekend. This week, I decided on something I’ve read about but I’ve yet to try, risotto! To go with this week’s theme, asparagus and wild mushroom risotto.

Little story: I got to meet Alton Brown at a book signing (along with like a million other people). He is just as funny in person as he is on TV. So I forget I have like a dozen cooking books sitting on my bookshelf and as I was racking my brain on what to do with asparagus, April suggests going through the Alton Brown book. That’s where I found this risotto recipe. The one above is the one from Food Network, which I believe is the same one.



My farmer’s market had green, white, and purple asparagus. I just decided on getting 2 colors, since the white one would just blend right into the risotto.

Chopped up the asparagus and mushrooms and sauteed them quickly in a little butter.

The risotto took a little longer than I thought it would. Plan accordingly if you attempt it.

I also just baked some chicken with some seasonings since I could just let that sit in the oven as I was stirring the risotto.