Red Wine, Dried Mushroom And Asparagus Risotto Recipe

Name: Red Wine, Dried Mushroom And Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound slender asparagus; 2 tablespoons extra virgin olive oil; 1 cup finely chopped onion; A1/2 cup dried Porcini mushrooms, cleaned and chopped fine; 1 A1/2 cups Arborio rice; 1/2 cup dry red wine; 2 tablespoons unsalted butter; Freshly grated Parmesan cheese; 2 cups vegetable stock; 2 cups water

Servings: persons

1 pound slender asparagus
2 tablespoons extra virgin olive oil
1 cup finely chopped onion
A1/2 cup dried Porcini mushrooms, cleaned and chopped fine
1 A1/2 cups Arborio rice
1/2 cup dry red wine
2 tablespoons unsalted butter
Freshly grated Parmesan cheese
2 cups vegetable stock
2 cups water

1
In a small bowl, pour A1/2 cup of boiling water over the dried mushrooms, let sit for 10-15 minutes.
2
Snap off the ends of the asparagus where they break naturally. Peel the stems if necessary. Cut off the tips and set them aside. Chop the stems into 1a long pieces.
3
Bring the water and stock to a simmer in a saucepan.
4
Heat the oil in a heavy saucepan. Add the onion and cook gently until it is translucent. Add the rice and asparagus and cook, stirring, about 5 minutes. Add the wine, allow nearly all of it to evaporate, then add porcini mushrooms and soaking liquid. Slowly add the broth mix to the rice, about 1/4 cup at a time, adding a ladleful at a time as the liquid in the pan evaporates. Cook, stirring, until the risotto is plump and offers a little resistance to the bite. The risotto should be very moist. Stir in the butter and Parmesan cheese and serve immediately.

260

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 10 ingredients. The key ingredients include: 1 pound slender asparagus, 2 tablespoons extra virgin olive oil, 1 cup finely chopped onion, A1/2 cup dried Porcini mushrooms, cleaned and chopped fine, and more.

Yes, Red Wine, Dried Mushroom And Asparagus 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.

Red Wine, Dried Mushroom And Asparagus Risotto

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