Gruyere Risotto With Asparagus And Mushrooms Recipe

Name: Gruyere Risotto With Asparagus And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 cups chopped tender fresh asparagus; 2 cups sliced mushrooms; 1 tablespoon butter; 1 yellow onion, chopped; 4 garlic cloves, minced; 1 cup Arborio rice; 4 cups chicken stock; 1 1/2 cups shredded gruyere cheese; 2 tablespoons lemon juice; 1 teaspoon salt; 1/4 cup freshly grated parmesan cheese

Servings: persons

1 tablespoon olive oil
1 1/2 cups chopped tender fresh asparagus
2 cups sliced mushrooms
1 tablespoon butter
1 yellow onion, chopped
4 garlic cloves, minced
1 cup Arborio rice
4 cups chicken stock
1 1/2 cups shredded gruyere cheese
2 tablespoons lemon juice
1 teaspoon salt
1/4 cup freshly grated parmesan cheese

1
Heat olive oil over medium high heat in a large pan and saute asparagus and mushrooms until tender, about 8 to 10 minutes. Remove from heat.
2
Meanwhile, melt butter over medium high heat in a large stockpot. Saute the onion for 5 to 7 minutes or until tender; add garlic and saute for an additional minute. Add the rice and stir until well-coated and translucent. Reduce heat to medium and stir in 1 cup of chicken stock. Simmer, stirring occasionally, until the stock has been absorbed; add another cup and continue in this way until all the chicken stock has been absorbed, for about 30 minutes. Stir in gruyere cheese, lemon juice, and salt and simmer an additional 5 minutes or until desired consistency is reached. Stir in asparagus and mushrooms. Scoop into bowls and sprinkle parmesan cheese on top. Makes 4 servings.

1024

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 cups chopped tender fresh asparagus, 2 cups sliced mushrooms, 1 tablespoon butter, and more.

Yes, Gruyere Risotto With Asparagus And Mushrooms 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.

That's it — enjoy your meal!

Gruyere Risotto With Asparagus And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions