Rice Grits Asparagus Risotto
1 tablespoon extra virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
1 lemon, juiced
3 tablespoons water
1 cup Delta Blues Rice Grits (or DBR Brown Rice Grits)
3/4 teaspoon salt, plus more to taste
3 1/2- 4 cups low-sodium chicken broth
1 bunch of asparagus, cut into 1-inch pieces
4 ounces baby bella mushrooms, quartered
2 ounces Parmesan cheese, grated
Saute asparagus and mushrooms in olive oil or butter to preferred consistency and season to taste.
In a large pot, heat olive oil over medium heat. Add onion and garlic and saute for 1-2 minutes. Pour in lemon juice and 3 tablespoons of water. Cook for 1 minute. Add rice grits and stir. Add 1/2 cup of the chicken broth and salt. Stir until the liquid is absorbed. Continue adding broth 1/2 cup at a time; let the liquid absorb before adding the next 1/2 cup. Stir constantly. It will take 3 1/2 to 4 cups of broth. Grains should be tender after about 15 minutes. Stir in asparagus and mushrooms toward the end of the cook time. Remove from heat and stir in Parmesan. Adjust seasoning to taste.
Brown rice grits may take longer to cook and require more liquid.
Click HERE to watch a video tutorial for this recipe.