Risotto With Asparagus And Mushrooms Recipe

Name: Risotto With Asparagus And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet onion; 3 tbsp. Butter; 2 tbsp. olive oil; 6 cups Chicken stock; 1 1/2 cup Arborio rice; 1 Tomato; 3 tbsp. Parsley (Basel); 3/4 lb. Mushrooms shitake or portabella sliced 1/4 inch; 1 lb. Asparagus cut in to 1 1/2 inch; Parmigiano-Reggiano shredded 1 cup

Servings: persons

1 sweet onion
3 tbsp. Butter
2 tbsp. olive oil
6 cups Chicken stock
1 1/2 cup Arborio rice
1 Tomato
3 tbsp. Parsley (Basel)
3/4 lb. Mushrooms shitake or portabella sliced 1/4 inch
1 lb. Asparagus cut in to 1 1/2 inch
Parmigiano-Reggiano shredded 1 cup

1
Reduce chicken stock in separate pot add asparagus in chicken stock and cook uncovered for about 3-4 min and then cool on the ice so it will stop cooking and then dry with paper towel to absorb all the water so it will not become soggy.
2
Mushroom - you can saute them with 1 tbsp. butter and 1 tbsp. olive oil and set them aside or you can just add them directly before risotto is finish.
3
In 1-2-tablespoon butter and 1- tablespoon olive oil saute finely chopped onion add Arborio rice and saute for a few minutes. Add pealed and seedless sliced tomato and 2 tbsp. chopped parsley and saute little longer. Add 1 cup of white wine reduce to minimum and start adding reduced chicken stock 1 cup first stir until absorbed and then add 1/2 a cup slowly it should take about 18-20 minutes. Set a side add 1/2 cup or as desired Parmigiano-Reggiano and 1 tbsp. Butter add saute mushrooms and asparagus and let's stand for a 1 min.
4
If desired thin risotto with remaining chicking stock.
5
Serve with remaining Parmigiano-Reggiano and parsley.

1045

kcal

Calories

Fat

Carbs

122

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 sweet onion, 3 tbsp. Butter, 2 tbsp. olive oil, 6 cups Chicken stock, and more.

Yes, 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.

Risotto With Asparagus And Mushrooms

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