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Mushroom and Asparagus Risotto

Mushroom and Asparagus Risotto
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Creamy and flavorful risotto featuring earthy mushrooms and tender asparagus, perfect for a comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine (or vegetable broth)
  • 4 cups vegetable broth, warm
  • 8 ounces cremini mushrooms, sliced
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add shallot and cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add Arborio rice to the pan and stir for 2 minutes until the edges of the grains become translucent.
  3. Pour in white wine (or vegetable broth) and stir until it is completely absorbed by the rice.
  4. Add 1 cup of warm vegetable broth to the rice, stirring constantly until it is absorbed. Continue adding broth, 1 cup at a time, stirring after each addition until absorbed, for about 15-20 minutes.
  5. While the risotto is cooking, in a separate pan, sauté sliced mushrooms until browned. Add asparagus and cook until tender-crisp, about 3-5 minutes.
  6. Once the risotto is creamy and the rice is al dente, stir in the cooked mushrooms and asparagus, Parmesan cheese, and butter.
  7. Season with salt and black pepper to taste. Serve immediately.

Notes

  • Ensure the vegetable broth is warm before adding it to the rice to maintain a consistent cooking temperature.
  • Stirring constantly is key to achieving a creamy risotto texture.
  • Adjust the amount of Parmesan cheese to your preference.

Nutrition

Find it online: https://kitchenpivot.com/mushroom-and-asparagus-risotto/