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Cremini Mushroom and Asparagus Risotto

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Ingredients

  • 5 tablespoons unsalted butter, divided
  • 8 ounces sliced cremini mushrooms
  • 1/4 cup finely chopped shallots (or a blend of onions and garlic)
  • Kosher salt
  • 1 1/4 cup dry arborio rice
  • 1 quart hot vegetable broth
  • 1/2 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1/4 cup grated Parmesan cheese
  • Freshly ground pepper

Details

Preparation

Step 1

In a large saucepan over medium-high heat, melt 4 tablespoons butter. Add the mushrooms and stir to coat in the butter, about 1 minute. Stir in the shallots and a pinch of salt and cook the mushrooms until soft, 5 to 7 minutes. Turn the heat down to medium.

Add the remaining 1 tablespoon butter to the pan and then the rice. Stir to coat, making sure all the grains are coated with butter. Toast for 1 to 2 minutes. Turn the heat to medium, then add about 1 cup of broth to the rice and continually stir until the liquid is absorbed. Continue adding the broth in 1-cup increments, stirring after each addition and waiting until the broth is fully absorbed before adding the next addition, 20 to 25 minutes. (If you run out of broth, use water.)The rice should be creamy and plump with a little bit of bite. During the last addition of liquid, add the asparagus. Cook covered for 2 to 3 minutes until tender. Uncover and add the Parmesan cheese. Season with salt and pepper to taste. If the risotto gets too thick, add water to thin it down.

Serve hot with extra Parmesan on the side.

Tip: If you prefer white wine in your risotto, replace 1/2 cup broth with wine, and add it during the first addition of liquid.


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