Ingredients Jump to Instructions ↓

  1. 8 ounces baby portobellos, sliced Butter , for sauteing. plus

  2. 2 tablespoons Olive oil, for sauteing

  3. 1/2 cup asparagus tips

  4. 1 medium Vidalia onion, small dice

  5. 12 ounces arborio rice

  6. 1 1/2 cups chicken stock

  7. 1 Bartlett pear , sliced, reserve a few slices, for garnish

  8. 12 ounces Wisconsin blue cheese Salt and freshly ground pepper Toast Points with Roasted Garlic, Caramelized Onions, and Goat Cheese, recipe follows

Instructions Jump to Ingredients ↑

  1. In a medium sized pan, saute mushrooms in butter and olive oil until they are tender. In a separate pan, saute asparagus tips in butter until they are tender. Set both aside. In the same pan, saute onion in olive oil until they are tender and translucent. Add the risotto to the pan and stir constantly. While stirring, add 1 cup of chicken stock to the risotto. When the mixture begins to thicken, add 1/2 cup more of chicken stock . Continually stir the risotto while adding in the blue cheese, 2 tablespoons of butter, and pears. When the risotto reaches the desired consistency, add the mushrooms. Garnish with thin slices of pear and sauteed asparagus tips. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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