Asparagus and Mushroom Risotto Recipe

Categories: Recipes

Asparagus and Mushroom Risotto Recipe

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

You need 2 tbsp of Olive Oil
It’s 3 tbsp of Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked
You need 1 of Red Onion
It’s 150 g of Asparagus cut into 3 pieces each
You need 150 g of Button Chestnut Mushrooms thinly sliced
Prepare 100 g of Courgettes thinly sliced
You need 150 g of Arborio Rice
Prepare 500 ml of water including vegetable stock
It’s 2 tbsp of lime juice
You need Handful of fresh Parsley finely chopped
Prepare 20 g of Parmesan Cheese grated
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.

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