Asparagus and Mushroom Risotto
Asparagus and Mushroom Risotto

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, asparagus and mushroom risotto. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat.

Asparagus and Mushroom Risotto is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Asparagus and Mushroom Risotto is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have asparagus and mushroom risotto using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Asparagus and Mushroom Risotto:
  1. Get 2 tbsp Olive Oil
  2. Make ready 3 tbsp Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked
  3. Make ready 1 Red Onion
  4. Take 150 g Asparagus cut into 3 pieces each
  5. Get 150 g Button Chestnut Mushrooms thinly sliced
  6. Make ready 100 g Courgettes thinly sliced
  7. Take 150 g Arborio Rice
  8. Make ready 500 ml water including vegetable stock
  9. Make ready 2 tbsp lime juice
  10. Prepare Handful fresh Parsley finely chopped
  11. Prepare 20 g Parmesan Cheese grated
  12. Take to taste Salt

With its crisp bite and bright clean flavor Asparagus is right up there at the top of my list of favorites. Transfer to a plate with any accumulated juices. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

Instructions to make Asparagus and Mushroom Risotto:
  1. Place olive oil and 2 tbsp butter in pan following which add onions and mushrooms until softened, say 2 minutes. Add rice and stir in to coat with oil, butter and onions and mushrooms. Cook for 5 minutes and add asparagus and courgettes after 3 minutes.
  2. Add contents of pan to inner bowl of rice cooker and then add water and stock. Set cooker to porridge cycle and will take 20 minutes to cook.
  3. After 20 minutes stir the risotto, and add the remaining 1 tbsp of butter. Allow butter to melt then stir in lemon juice, parsley, cheese and salt to taste. Serve immediately.

Remove from heat and set aside until risotto is nearly finished cooking. Risotto is ready after the last cup of broth has been stirred in and rice has thickened. I found the recipe spot on for the making of the risotto, mushrooms and asparagus. However, I used less butter than the recipe called for and would recommend making it with little or no butter the next time. Thanks for sharing such a great recipe.

So that’s going to wrap this up with this special food asparagus and mushroom risotto recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!