Recipe: 3-Grain Asparagus & Mushroom Risotto

P2010144Asparagus and mushroom risotto is a perennial spring dish, making use of the best the season has to offer. We kicked up the seasonality of the dish by incorporating green garlic, an ingredient that shares it’s season with asparagus and mushrooms. In order to make it a little more visually interesting and healthful, we decided to riff on it with multiple grains – this version has classic carnaroli or risotto rice, plus pearled barley and quinoa. You can swap in myriad other grains too, if you have a personal favorite. The grains are cooked separately to maintain their structural integrity, and the risotto is prepared in the traditional way – with lots of stirring. The veggies are sautéed and then everything comes together at the end. This risotto is a match made in heaven with the 2012 Radoar “Etza” Muller-Thurgau (featured in our winter wine club collection), a grape that is known to pair with asparagus – a very difficult-to-pair ingredient. Its acidity and depth match both the asparagus and the creaminess of risotto.

Prep time: 1 hour
Serves 4 as side dish
Author: Colleen McGarrry

Ingredients:

1/2 cup pearled barley
1/2 cup quinoa (we used rainbow, any will do)
1 cup risotto rice (arborio, carnaroli, etc.)
4-6 cups chicken or vegetable stock
2 stalks green garlic, sliced into thin rings
1 small yellow onion, diced
4-6 oz. morel or black trumpet mushrooms, chopped
1/2 bunch asparagus, cut diagonally into 1” pieces
2 tbsp. butter
3 tbsp. olive oil
1/2 cup dry white wine
1/2 tsp. fresh ground pepper
1 cup fresh shredded parmesan salt

Method:

  1. Bring a 2 or 3 quart pot of water to a boil, with 2 tablespoons of salt added. Once boiling, add the pearled barley. Cook the barley over a simmer until it’s hard in the middle, but beginning to give on the outside, about 10-15 minutes. Then, add the quinoa to the same pot and cook until both grains are tender, about 10-15 minutes more. Drain in a fine mesh strainer so the quinoa doesn’t escape. Set aside.
  2. In a large dutch oven or pot (at least 5 quarts), melt one tablespoon of butter and add 1 tablespoon of olive oil. Once sizzling, add the diced onion and sauté until soft, about 5 minutes. Add the risotto and stir constantly until the grains are translucent but not brown, about 2-3 minutes.
  3. Meanwhile, heat the chicken or vegetable stock in a separate pot until hot but not boiling, and leave at that temperature on a back burner on your stove. We used a quart of stock and 2 cups of water, but you will need anywhere between 4 and 6 cups of liquid.
  4. Once the rice is translucent, add the wine and stir constantly until almost completely absorbed.
  5. Commence “risottoing!” Add a ladleful of the hot liquid and stir every few seconds. Lower the heat to achieve a low simmer, and adjust the heat as needed to keep it there. Stir every 30-90 seconds, and when the liquid is almost absorbed, add another ladleful. Keep doing this while you proceed to step 6.
  6. In a skillet or sauté pan, combine the remaining tablespoon of butter and two tablespoons of olive oil over medium heat. Add the mushrooms and sauté for 2-3 minutes, until fragrant. Add the green garlic and sauté until soft, 1-2 minutes more.
  7. Add the asparagus and sauté for 1-2 minutes, then add 1/4 cup water to the pan, put the lid on, and let steam for another 1- 2 minutes. Remove the lid, keep the heat at medium or medium high, and evaporate the remaining water. Remove the pan from the heat, moving the contents to a bowl, and set aside.
  8. Keep adding liquid and stirring the risotto until the rice is al dente – a tiny bit of chew in the center of a grain, but mostly soft and creamy. This will take somewhere around 20-30 minutes. Taste for salt and texture periodically along the way.
  9. Once the rice is about where you want it, add back in the barley and quinoa to allow the flavors to meld. You’ll want to add another ladleful of liquid to compensate for the additional grains. You’re aiming for a loose texture – looser than you think – because it will tighten up between the stove and the plate. Add the asparagus/mushroom mixture and stir, then turn off the heat. Stir in the parmesan and pepper, and taste for seasoning one last time. Serve immediately.