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Gruyere Risotto with Asparagus and Mushrooms
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Gruyere Risotto with Asparagus and Mushrooms

I apologize if you had trouble with my blog earlier this week. I tried to upgrade my WordPress account and the theme completely crashed – ugh. Luckily, my better half is a computer whiz and very supportive of my blogging. He stayed up until 5am – yes, 5am – to fix it (I know, I know, I’m a lucky girl!)! The whole experience left a sour taste in my mouth though and I’m leaning towards changing themes. Perhaps it’s a sign that a blog makeover is in order! Anyway, I really wanted to prepare one of Apolinaras’ favorite dishes this week since he was such a good sport about being my tech support.

I finally settled on this risotto, since he always drools over it (he affectionately calls it his crack risotto), but decided to mix things up a bit by adding gruyere cheese, mushrooms, and asparagus. It turned out perfectly and Apolinaras definitely appreciated my efforts!

Gruyere Risotto with Asparagus and Mushrooms
Printable Recipe

Ingredients:
1 tablespoon olive oil
1 1/2 cups chopped asparagus
2 cups sliced mushrooms
1 tablespoon butter
1 yellow onion, chopped
4 garlic cloves, minced
1 cup Arborio rice
4 cups chicken stock
1 1/2 cups shredded gruyere cheese
2 tablespoons lemon juice (juice from half a lemon)
1 teaspoon salt
1/4 cup freshly grated parmesan cheese

Directions:
Heat olive oil over medium high heat in a large pan and sauté asparagus and mushrooms until tender, about 8 to 10 minutes. Remove from heat.

Meanwhile, melt butter over medium high heat in a large stockpot. Sauté the onion for 5 to 7 minutes or until tender; add garlic and sauté for an additional minute. Add the rice and stir until well-coated and translucent. Reduce heat to medium and stir in 1 cup of chicken stock. Simmer, stirring occasionally, until the stock has been absorbed; add another cup and continue in this way until all the chicken stock has been absorbed, for about 30 minutes. Stir in gruyere cheese, lemon juice, and salt and simmer an additional 5 minutes or until desired consistency is reached. Stir in asparagus and mushrooms. Scoop into bowls and sprinkle parmesan cheese on top. Makes 4 servings.

Nutrition: 404 calories, 19.6g fat, 1.5g fiber, 14.4g protein per serving
Cost: $2.58 per serving

47 Responses to Gruyere Risotto with Asparagus and Mushrooms

  1. What a good husband! Mine would definitely try to help as well but I’m pretty sure the 5am thing wouldn’t happen. See you on Saturday… I can’t wait!!!! 😀

  2. Your husband sounds like a saint! He’s not the only one who drools over risotto! Gosh, how I love it! Plus, I love making it! Since gruyere is one of my favorite cheeses, its addition to risotto sounds like a happy marriage!!!! Can’t wait to try and let you know! Nice to chat with you again! Roz

  3. This looks so delicious! I love gruyere, and asparagus in risotto is one of my favorites. Your hubby is such a sweetie for staying up all night to help you fix your site! I really love your design and all the cute personal touches you have (like the little cake slices!), but I’m sure whatever you end up doing will look great as well :)

  4. Isn’t it amazing how simple things can completely take a blog down? I’ve been meaning to upgrade, but everytime I try I get some weird kind of error that I need to research. Blogging is turning me into quite the computer nut. This looks fantastic and so comforting. I do a similar dish but with walnuts instead of the mushrooms.

    Looking forward to seeing you Saturday!

  5. You hit on 2 of my favorites here, risotto and gyuere! I can’t wait to give this a try. I always have to wait until the weekend though since it takes forever to babysit the risotto.

  6. That is my absolute worse nightmare! Although I don’t have a computer savvy husband to help me out. Need to get one of those.

    This dish looks great! You may be a lucky girl, but he is definitely a lucky guy to have you make this for him,

  7. Kerstin, this risotto sure looks yummie, I have a chunck of Gruyere and asparagus, ready for the risotto…you are lucky that your better half helped you with the WP, it can be really tricky :-) Nice picture as well!

  8. Aww, you are a lucky gal to have such a dedicated husband, but Apolinaras is also pretty lucky to have such a talented chef for a wife! Any kind of cheese over a carb (pasta, rice, bread, potato, etc.) is my kind of meal! But the combination of mushrooms, asparagus and gruyere sounds just heavenly! See you on Saturday. Thank you again for planning this! I’m glad your blog is working again!

  9. Sometimes technology can be more of a hassle than a help–I’ve been wanting to make a switch to
    Wordpress, but I don’t do well with change so I’m putting it of as of now.

    I love risotto–this dish looks so comforting & I love that it has a lot of mushrooms :o)

  10. Thanks everyone! Gruyere has quickly become one of my favorites, although it still hasn’t passed up goat cheese… :) Hopefully we will get around to updating the site at some point!

    Kelly – I love the idea of crunchy walnuts in risotto – yum!

  11. Kerstin, I found this recipe (and your blog) last week because I googled “gruyere risotto.” I was looking for another side to go with steak I planned on making on Saturday. Just wanted to let you know this recipe is AWESOME. My boyfriend said he thinks it’s the best risotto he’s ever had. Can’t wait to make it again & to try some of your other recipes!

  12. I tried this recipe today! LOVE LOVE LOVE IT! And it wasn’t hard like I thought risotto was going to be. Even with a screaming 8 month old. :)

    THANK YOU for sharing!

    K

  13. This is the BEST risotto we have EVER tasted (no exaggeration). To be honest, we have become famous for this among our family and friends … we always talk about your website when people rave. We are trying more and more of your recipes and we are never disappointed. Thank you so much for sharing your talents with us. You are truly gifted.

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