Pantry Risotto and Balsamic roasted asparagus

What makes this risotto special? Absolutely nothing! I made this meal to clean out my pantry, and use up some of the yummy goods I bought at the market this week. And that is it! Risotto is amazing and great in that you can do whatever you want, as long as you follow the base recipe. I hope you enjoy, and feel free to let me know your own concoctions of this versatile and awesome dish!

Ingredients:
1 package of Dried Black Trumpet mushrooms re-hydrated
1 Shallot
4 Tbsp of butter halved
1 1/2 c. Ariobo rice
1/2 c. dry white wine (Pinot Grigio works well)
4-6c. vegetable broth
1/2 c. shredded fresh Parmesan (optional)
1 tbsb.garlic olive oil (once around the pan)
Roasted Asparagus (recipe follows)

Directions:
Pan fry the re-hydrated mushrooms in 2 tbsp of butter on medium high heat.  Fry until slightly browned. Remove from heat and set aside. In a 2 quart sauce pan. add 2 tbsp of garlic olive oil on medium high heat. Once heated add shallot and cook until translucent. Add rice to shallots and stir until rice is coated with oil. Add wine and cook until wine is almost completely evaporated. Add 1/2 c. of broth. Stir until broth is almost completely evaporated. Add another 1/2 c. of broth and continue the evaporation/addition until rice is al dente. This should take approximately 20-30 minutes. Once rice has reached desired consistency, remove from heat. Add the rice to the cooked mushrooms. To the hot rice and mushrooms, add the other 2 tbsp of butter and Parmesan. Mix well. Cool for 10 minutes- meanwhile cook asparagus.

Roasted Balsamic Asparagus
Ingredients:
1 lb fresh asparagus
2 tbsp garlic olive oil
2 tbsp balsamic vinegar

Directions
Preheat oven to 400: Place asparagus, woody ends removed, on a foil lined baking sheet. Pour oil over asparagus and mix with hands. Add salt and pepper to taste. Place in oven for 5 minutes. Remove from oven and add balsamic vinegar. Shake until asparagus is coated. Increase oven to 420 degrees and place asparagus back in oven. Cook for an additional 5 minutes. Remove from oven and serve with risotto.