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Asparagus & Mushroom Risotto

  04/08/2020 at 14:51 pm

Asparagus is in season, so celebrate spring with homemade risotto. It's easy to make restaurant-quality risotto if you follow these simple steps

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Ingredients

8 oz. shiitake mushrooms, chopped
8 oz. oyster mushrooms, chopped
1 pound asparagus, trimmed and sliced on the bias
2T olive oil
shallots, diced
1 1/2 cups Arborio rice

1/2 cup dry white wine
6 cups chicken broth (homemade or store bought)
4 T butter
2 tsp. fresh thyme, finely chopped
1/3 cup Parmigiano-Reggiano, finely grated

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Step 1: Prep Ingredients

Gather all your ingredients. Chop mushrooms into small pieces. Slice asparagus on the bias into 3/4" pieces. Finely chop fresh thyme. Dice shallots.

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Step 2: Make the Risotto

Sauté Mushrooms in 1T of olive oil and set aside. Add 2T of oil to pan and add arborio rice, Sauté until rice is translucent (3-5 minutes). Add white wine and cook until almost completely reduced.

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Step 3: Add the Broth

Add broth 1/2 cup at a time. Stir until liquid is absorbed before adding next 1/2 cup. Rice will start to give up starch and become creamy. Taste along the way. You'll know it's ready when the rice is al dente. Start to finish this process will take 20-30 minutes. Be patient! It's totally worth the effort.

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Step 4: Finish the Dish

When the rice is cooked al dente and is nice and creamy, add sautéed mushrooms and asparagus. Cook for 3-4 minutes until asparagus is bright green. Reduce heat, add butter and stir to incorporate. Add the parm and season to taste with salt & pepper.

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Your Risotto is Ready!

Mission accomplished. In just an hour you made a delicious spring risotto. Now pour yourself a nice glass of Pinot Grigio or Prosecco and enjoy. Until we can all be together again, Salute!

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