Asparagus and Mushroom Risotto Recipe
Ingredients
- 6 cups of chicken or vegetable broth
- 1 pound of asparagus, trimmed and cut into 1-inch pieces
- 1 pound of sliced mushrooms
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- 1 1/2 cups of arborio rice
- 1/2 cup of white wine
- 1/2 cup of grated parmesan cheese
- 2 tablespoons of butter
- Salt and pepper to taste
Instructions
- In a saucepan, heat the broth over medium heat.
- In a large pan, sauté the asparagus and mushrooms until they’re tender. Remove and set aside.
- In the same pan, sauté the onions and garlic until they’re soft but not brown.
- Add the rice and stir until it’s coated with the onion mixture. Keep stirring for another minute or two.
- Add the wine and stir until it’s been absorbed by the rice.
- Add the broth to the rice mixture, one cup at a time. Keep stirring until the broth has been absorbed.
- Repeat step 6 until the rice is cooked but still slightly firm, which should take around 20-25 minutes.
- Add the asparagus, mushrooms, parmesan cheese, butter, salt and pepper. Stir it all together until the cheese and butter have melted.
- Remove from heat and let it rest for 2-3 minutes before serving.
Enjoy your delicious asparagus and mushroom risotto!
Mushroom and Asparagus Risotto Recipe
Ingredients
- 5 cups of chicken or vegetable broth
- 1 pound of asparagus, trimmed and cut into 1-inch pieces
- 1 pound of sliced mushrooms
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- 1 1/2 cups of arborio rice
- 1/2 cup of white wine
- 1/2 cup of grated parmesan cheese
- 2 tablespoons of butter
- Salt and pepper to taste
Instructions
- In a saucepan, heat the broth over medium heat.
- In a large pan, sauté the asparagus and mushrooms until they’re tender. Remove and set aside.
- In the same pan, sauté the onions and garlic until they’re soft but not brown.
- Add the rice and stir until it’s coated with the onion mixture. Keep stirring for another minute or two.
- Add the wine and stir until it’s been absorbed by the rice.
- Add the broth to the rice mixture, one cup at a time. Keep stirring until the broth has been absorbed.
- Repeat step 6 until the rice is cooked but still slightly firm, which should take around 20-25 minutes.
- Add the asparagus, mushrooms, parmesan cheese, butter, salt and pepper. Stir it all together until the cheese and butter have melted.
- Remove from heat and let it rest for 2-3 minutes before serving.
Enjoy your delicious mushroom and asparagus risotto!
Both these recipes are incredibly versatile and easy to make. You can adjust the amount of ingredients to suit your tastes and swap out the vegetables for your favorites. They both make a great main course or side dish, and are perfect for impressing your dinner guests or treating yourself to a delicious and healthy meal. Give these recipes a try and discover the magic of creamy, comforting risotto!
In this recipe, we are going to show two different ways to prepare a delicious and heart-warming Mushroom and Asparagus Risotto. Both recipes are similar, but the difference in ingredients provides the final dish with a unique flavor.
Risotto is a classic Italian dish that is renowned for its creamy texture and comforting flavor. Arborio rice, a type of short-grain rice, is the key ingredient that gives the dish its signature creamy texture. In addition to rice, our recipes include onions, garlic, white wine, chicken or vegetable broth, grated parmesan cheese, butter, and salt and pepper.
The first recipe calls for a pound of asparagus and a pound of sliced mushrooms, which add a delicious earthy flavor to the dish. The second recipe is more mushroom-heavy, which gives the dish a deeper, woodsy flavor.
Both recipes begin by heating the broth over medium heat in a saucepan. In a separate large pan, sauté the vegetables until they are tender while you stir in some onions and garlic. Afterward, add in the arborio rice, and stir until it is evenly coated with the onion mixture.
Next, add white wine and keep stirring until it fully absorbs into the rice. Keep adding in the broth one cup at a time while stirring until the broth has been fully absorbed. Continue to do this until the rice is slightly firm but still tender, which will take about 20-25 minutes.
In both recipes, add in the asparagus, mushrooms, parmesan cheese, butter, salt, and pepper, and continue to stir until everything is well combined. Remove from heat and let the dish rest for two to three minutes before serving.
Try these two mouth-watering recipes, and you will get to taste the best risotto you ever had. The end result is a creamy and flavorful dish that is perfect for any season and meal. These recipes are simple, easy to make, and will leave a satisfying feeling in your tummy. Enjoy!
