Asparagus And Morel Risotto Recipe

Name: Asparagus And Morel Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups chicken stock; 1/4 cup olive oil, or more to taste, divided; 1/4 cup unsalted butter, divided; 1/2 pound asparagus, cut into 1-inch pieces on the bias; 1/3 pound fresh morel mushrooms, halved; 1 shallot, minced; 1 cup Arborio rice; 1/4 cup dry white wine; 1 teaspoon fresh thyme leaves; 1/3 cup freshly grated Parmigiano-Reggiano cheese, or to taste; 1 tablespoon finely chopped fresh parsley; salt and ground black pepper to taste; 1 1/2 tablespoons high-quality balsamic vinegar (optional)

Servings: persons

3 1/2 cups chicken stock
1/4 cup olive oil, or more to taste, divided
1/4 cup unsalted butter, divided
1/2 pound asparagus, cut into 1-inch pieces on the bias
1/3 pound fresh morel mushrooms, halved
1 shallot, minced
1 cup Arborio rice
1/4 cup dry white wine
1 teaspoon fresh thyme leaves
1/3 cup freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon finely chopped fresh parsley
salt and ground black pepper to taste
1 1/2 tablespoons high-quality balsamic vinegar (optional)

1
Place chicken stock in a small saucepan over medium heat; bring to a simmer.
2
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
3
Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
4
Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
5
Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 cups chicken stock, 1/4 cup olive oil, or more to taste, divided, 1/4 cup unsalted butter, divided, 1/2 pound asparagus, cut into 1-inch pieces on the bias, and more.

Yes, Asparagus And Morel Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus And Morel Risotto

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