Asparagus Mushroom Risotto
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
45 mins
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Servings
4 serves
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Calories
350 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Asparagus Mushroom Risotto
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Creamy, rich, and comforting asparagus mushroom risotto. This risotto recipe is a lot easier to make than you might think. And it's a perfect way to impress your family and guests!
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Ingredients
- 3 tablespoons (45 grams, 1.58 ounces) butter
- 1 small (120 grams, 4.23 ounces) brown onion finely chopped
- 400 grams (14.11 ounces) button mushrooms sliced
- 65 grams (2.30 ounces) asparagus fresh or canned
- 1 cup (195 grams, 6.88 ounces) arborio rice
- ½ cup (125 ml/grams, 4.41 ounces) white wine
- 3 cups (750ml/grams, 26.45 ounces) chicken stock (or vegetable broth) slightly heated
- 3 tablespoons (20 grams, 0.71 ounces) parmesan cheese grated
- salt and pepper to taste
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Instructions
- Wash. trim your asparagus and then cut your asparagus into small strips, about 2 – 3 cm (0.78 inch – 1.18 inch) long.
- In a wide medium sized saucepan, saute 2 tablespoons of butter, chopped onion, and sliced mushrooms over medium heat, until the mushrooms have reduced in size, onions are lightly browned, and most of the liquid is gone. This should take about 5 to 6 minutes.
- Add the asparagus and cook for a further 1 to 2 minutes. See note 1.
- Mix through the arborio rice and saute until lightly golden brown. This should take about 1 to 2 minutes.
- Next, add the white wine and cook until almost all the liquid is gone from the saucepan.
- Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed.
- Repeat until all the stock has been used up and the rice is soft and tender.
- Remove rice from heat, mix through the grated parmesan cheese, remaining butter, and salt and pepper to taste.
- Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Notes
- If you are using canned asparagus, do not add it now. Instead add it in step 8, when you add the parmesan cheese. This is because canned asparagus is typically softer than fresh asparagus.
- Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can strengthen and the risotto gets even creamier.
- Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
- Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
- Regularly stir the risotto: This gives the dish its distinctive creamy texture by assisting in the release of the starch from the rice.
Nutrition Information
Show Details
Serving
1 serve
Calories
350kcal
(18%)
Carbohydrates
44g
(15%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
34mg
(11%)
Sodium
442mg
(18%)
Potassium
445mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1 serve | |
| Calories | 350kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 442mg | 18% |
| Potassium | 445mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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