Asparagus and Mushroom Risotto
Asparagus and Mushroom Risotto. In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Transfer to a plate with any accumulated juices. Stir until butter has melted and mixture is well combined.
Ingredients
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You need 2 tbsp of Olive Oil
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It’s 3 tbsp of Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked
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You need 1 of Red Onion
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It’s 150 g of Asparagus cut into 3 pieces each
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You need 150 g of Button Chestnut Mushrooms thinly sliced
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Prepare 100 g of Courgettes thinly sliced
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You need 150 g of Arborio Rice
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Prepare 500 ml of water including vegetable stock
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It’s 2 tbsp of lime juice
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You need Handful of fresh Parsley finely chopped
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Prepare 20 g of Parmesan Cheese grated
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It’s to taste of Salt
Steps
- Place olive oil and 2 tbsp butter in pan following which add onions and mushrooms until softened, say 2 minutes. Add rice and stir in to coat with oil, butter and onions and mushrooms. Cook for 5 minutes and add asparagus and courgettes after 3 minutes..
- Add contents of pan to inner bowl of rice cooker and then add water and stock. Set cooker to porridge cycle and will take 20 minutes to cook..
- After 20 minutes stir the risotto, and add the remaining 1 tbsp of butter. Allow butter to melt then stir in lemon juice, parsley, cheese and salt to taste. Serve immediately..
Stir in the rice to coat the grains. Heat a large pot over medium heat. Add mushrooms, thyme, salt, and white wine, and heat until. Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.
