Mushroom Asparagus Risotto
I was skeptical about putting a risotto in the oven. I was glad I did. This method produces a creamy, tender risotto, like the traditional method, only it's great for the times when you don't feel like standing and stirring. I buy assorted mushrooms for their earthy flavour, but any combination of your favourites will please. I use Marsala, but any dry white or even red wine will work. Surprisingly, the asparagus will be perfectly cooked, and still a bit firm.
It's got it all!
