Recipe || Mushroom Asparagus Risotto

October 31, 2017

I will happily admit to you that one of my favorite meals to make, when I want to be a little fancy without too much effort, is risotto. It always feels a bit like an indulgence, but doesn’t take an overwhelmingly long time to make which is perfect really! This is a dish that Mr. Actually requests on a regular basis, and I’m always happy to oblige! Mushrooms and asparagus are some of my favorite veg, and there’s something really warm and cozy about a nice bowl of risotto! All in all, I’d say mushroom asparagus risotto is a bit of a staple in our house! Here’s how I make mine…

150g arborio rice

600ml vegetable stock

4 spring onions, finely chopped

150g asparagus, cut in 2cm pieces

120g shiitake mushrooms, sliced

3 cloves garlic, minced

187ml white wine

25g unsalted butter

salt and pepper to taste

50g grated parmesan

1. Place your stock on a low heat, and let it warm through. Measure out and prepare all of your ingredients. You won’t have time once the risotto is cooking!

2. In a large pan, melt your butter over medium heat and add the spring onions and garlic. Sweat until soft and fragrant, about 2-3 minutes.

3. Add the arborio rice and stir well so it absorbs all the flavor, then pour in the white wine. Stir regularly, until the wine is nearly all absorbed.

4. Stir in the asparagus, and then add a ladleful of the vegetable stock. When the stock is fully absorbed, add another ladleful. Continue adding the vegetable stock in this manner, one ladleful at a time.

5. After about 10 minutes, add the mushrooms and mix well. Continue to add the remaining stock.

6. Once all of the stock is absorbed, salt and pepper to taste and mix in some of the Parmesan. Serve immediately, with the remaining Parmesan sprinkled on top as a garnish

  • Reply
    November 5, 2017 at 12:37 pm

    I looooove risotto! I’m not the biggest fan of mushrooms but this recipe sounds delicious, so I might have to give it a go 🙂

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