Asparagus and Mushroom Risotto
photo by Mary Jenny
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 59.14 ml oil (canola and vegetable Mazola oil blend)
- 236.59 ml diced onion
- 2 fresh garlic cloves, minced
- 118.29 ml dry white wine
- 473.18 ml arborio rice
- 1419.54 ml chicken broth
- 0 fresh asparagus, trimmed and cut into 3 cm pieces
- 250 g small portabella mushrooms, sliced
- 177.44 ml parmesan cheese, shredded
- salt and pepper, to taste
directions
- Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
- Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
- Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
- Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
- Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and sauté for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
- 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.
- Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.
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RECIPE SUBMITTED BY
Mary Jenny
Canada