Risotto With Asparagus and Porcini Mushrooms
photo by Debbwl
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 453.59 g fresh asparagus
- 3 (1190.67 g) can chicken broth
- 14.17 g dried porcini mushrooms (or mushrooms of your choice)
- 118.29 ml onion, chopped
- 14.79 ml olive oil
- 236.59 ml arborio rice, uncooked
- 118.29 ml dry white wine
- 118.29 ml parmesan cheese, grated
- 1.23 ml salt
- 1.23 ml pepper
directions
- Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces; set aside.
- Cook broth in a saucepan over medium heat until hot; add mushrooms. Remove from heat and set aside.
- Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, until tender. Add rice and wine and cook 2 minutes stirring constantly. Reduce heat to medium . Gradually pour hot broth from mushrooms into rice mixture in skillet, 1/2 cup at a time, stirring constantly. Allow rice mixture to absorb broth before adding more. Stir in asparagus and mushrooms; cover and cook 8 minutes, stirring occasionally. Stir in cheese , salt and pepper and serve immediately.
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RECIPE SUBMITTED BY
DailyInspiration
United States