Creamy Asparagus and Mushroom Risotto
Servings
4-6
Ready In:
30-45 minutes
Good For:
Dinner
About this Recipe
Perfect for these cool nights, this Creamy Asparagus and Mushroom risotto dish as it is loaded with comforting ingredients while delivering a taste of spring.
INGREDIENTS:
- 1 pound Asparagus, trimmed and cut into 1-inch pieces
- 8 oz. Mushrooms (such as cremini or shiitake), sliced
- 6 cups Chicken Stock
- 2 cups Risotto Rice
- 1 medium Onion, finely chopped
- 3 Cloves Garlic, minced
- 1 cup Dry White Wine
- 1/2 cup Grated Parmesan Cheese
- 2 Tablespoons Butter
- 2 Tablespoons Extra Virgin Olive Oil
- Salt and Black Pepper, to taste
- Fresh Parsley, chopped (for garnish)
Step 1
In a large sauecpan, bring the chicken stock to a simmer over medium heat. Once simmering, reduce the heat to low to keep the stock warm.
Step 2
In a separate large, deep skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Step 3
Add the risotto rice to the skillet and stir to coat the grains with the oil. Cook for 2-4 minutes until the rice becomes translucent around the edges.
Step 4
Pour in the white wine and stir constantly until the liquid is absorbed by the rice.
Step 5
Begin adding the warm chicken stock to the rice, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding more stock. Continue this process for about 18-20 minutes or until the rice is creamy and al dente.
Step 6
In another skillet, melt the remaining tablespoon of butter and add the sliced mushrooms. Sauté until they are golden brown and tender.
Step 7
Add the asparagus pieces to the mushrooms and cook for an additional 3-4 minutes until they are bright green and slightly tender.
Step 8
Once the risotto is cooked to your desired consistency, stir in the sautéed mushrooms and asparagus.
Step 9
Remove the risotto from the heat and stir in the grated parmesan cheese. Season with salt and pepper to taste.
Step 10
Serve the creamy mushroom and asparagus risotto in shallow bowls, garnished with fresh parsley and an extra sprinkle of parmesan cheese on top. Enjoy!
SERVINGS NOTES:
Serve with a earthy red, like Pinot Noir or Nebbiolo, or a fuller-bodied white wine, like a lightly oaked Chardonnay or Pinot Gris.
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