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Mushroom and Asparagus Risotto
Indulge in the creamy goodness of this Mushroom and Asparagus Risotto that combines earthy mushrooms and vibrant asparagus for a satisfying meal!
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1 tbsp olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 8 oz mushrooms, sliced
– 8 oz asparagus, trimmed and cut into 1-inch pieces
– 1/2 cup white wine
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Directions:
1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.
3. Add the Arborio rice to the skillet and cook, stirring constantly, for about 2 minutes until the rice is lightly toasted.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked al dente, about 20-25 minutes.
6. In another pan, sauté the mushrooms and asparagus until tender.
7. Once the risotto is cooked, stir in the sautéed mushrooms, asparagus, Parmesan cheese, salt, and pepper.
8. Remove from heat and let it rest for a few minutes. Serve garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 2 days.