Reduced Sugar Creamer with Performance Mushroom, Oyster Mushrooms & Asparagus Risotto
SERVINGS
8
Ingredients
¾ cup Olive Oil
2 cups Red Onion (diced)
2 cups Arborio Rice
1 cup White Wine (Chardonnay)
1 bunch Asparagus (blanched)
1 lb Oyster Mushrooms (peeled into strips)
4 Garlic Cloves (smashed and chopped)
64 oz Chicken Stock
4 tbsp Sweet & Creamy (low sugar)
2 tsp Performance Mushrooms
2 tsp Salt
1½ tsp Ground White Pepper
¼ cup Parmesan
Directions
1
Dice red onions.
2
Trim bottom ⅓ of asparagus, slice stems into ¼" rounds, keep tips whole.
3
Peel oyster mushrooms into strips.
4
Smash and chop garlic.
5
Boil 8 cups of salted water.
6
Add asparagus for 2 minutes.
7
Drain and run under cold water to stop cooking.
8
In a sauté pan over medium-high, heat ¼ cup olive oil.
9
Add mushrooms with a pinch of salt and cook until browned.
10
Add garlic and cook 2 more minutes. Set aside.
11
In a pot, combine chicken stock, Sweet & Creamy, and Performance Mushrooms.
12
Bring to a boil, then reduce to a simmer.
13
In a large pan, heat ½ cup olive oil.
14
Add onions and sauté until translucent (about 4 minutes).
15
Add Arborio rice and stir 1 minute.
16
Add white wine, stir continuously until mostly absorbed.
17
Add stock in 4 oz ladles, stirring each time until absorbed. Repeat until all liquid is used and rice is creamy and tender.
18
Stir in salt, white pepper, mushrooms, and asparagus.
19
Taste and adjust seasoning.
20
Top with grated Parmesan.
21
Cover and refrigerate or serve warm.