Description
Enjoy a creamy Mushroom Asparagus Risotto made with Arborio rice, fresh asparagus, and savory mushrooms. This comforting dish is rich in flavor and perfect for any occasion, offering a delightful blend of textures and tastes.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup mushrooms, sliced (cremini or shiitake recommended)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (or vegan butter)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, heat the vegetable broth over low heat to keep it warm.
- Trim the asparagus and cut it into 1-inch pieces. Slice the mushrooms, and finely chop the onion and garlic.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add garlic and sauté for an additional minute.
- Stir in the sliced mushrooms and cook for about 5 minutes until tender.
- Add Arborio rice to the skillet, stirring to coat with oil and butter. Toast for about 2 minutes.
- If using, pour in the white wine and stir until mostly evaporated.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
- After about 10 minutes, add the asparagus pieces. Continue adding broth and stirring until the rice is al dente, about 18-20 minutes total.
- Remove from heat and stir in the remaining tablespoon of butter and grated Parmesan cheese (or nutritional yeast for vegan).
- Taste and season with salt and pepper. Serve in bowls, garnished with fresh parsley and extra Parmesan if desired.
Notes
- Stirring is Key: Frequent stirring helps achieve the creamy texture risotto is known for.
- Broth Addition: Gradually adding broth is essential for the best results.
- Flavor Variations: Feel free to experiment with other vegetables or herbs to customize your risotto.
- Prep Time: 15 minutes
- Cook Time: 25 minutes