If I’m having a dinner party or just want to cook an impressive meal, this mushroom and asparagus risotto recipe is one of my go-to’s.
It’s easy to serve, warming and comforting. Ideal for the winter months.
Although creating perfect risotto takes some time and effort, it’s definitely worth it when you get to see the delighted reactions from your guests. I love the soft, chewy texture of risotto rice combined with slightly crunchy asparagus and juicy mushrooms. So delicious.
A guaranteed dinner party winner, I promise!
Mushroom and Asparagus Risotto
Ingredients
(serves 4)
2 large handfuls of mushrooms (porcini, oyster or portobello), sliced
1 bunch asparagus, cut in 1/2 inch pieces
1 large clove garlic, finely chopped
1 onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
1 cup parmesan cheese, freshly grated
1 chicken or vegetable stock cube
olive oil
pinch salt and pepper
Method
1. Prepare the mushrooms, onions and garlic. Cut the asparagus cross-wise instead of flat.
2. For the mushrooms: place in a bowl containing 1 litre of boiling water and let it soak for about 15 minutes. Drain the mushroom liquid in to a medium saucepan and put on low heat. Keep the mushrooms to the side. Add the stock cube to the mushroom liquid by crumbling it in.
3. For the asparagus: prepare a bowl of water and ice. Place the asparagus in a bowl of boiling water for about 2 minutes. Then transfer to the ice-water bath – this will keep the asparagus lovely and crisp!
4. In a large pan, heat up a lug of olive oil before adding the onion and garlic. Fry for about 10 minutes. Add the rice, stirring well. Then add the white wine, increase the heat, and continue to stir until the liquid is absorbed by the rice.
5. Now add the mushrooms to the rice, plus a full ladle of hot stock. Stir until the liquid is absorbed. Lower the heat to a simmer, and continue to add a ladle of stock while continuously stirring, allowing the liquid to be absorbed each time before adding the next ladle.
6. After about 25 minutes, drain the asparagus and add to the rice.
7. After about 30 minutes, you’ll want to try a little spoonful of the rice to check it’s ready – it should have a slight bite, not crunchy and not completely mushy.
8. When the rice is ready, take it off the heat. Add a sprinkle of salt and pepper, and stir in the grated parmesan cheese.
9. Divide the risotto on to each plate, adding a large sprinkle of parmesan at the top of each.
10. Serve with white wine and enjoy!
I hope you enjoy this Mushroom and Asparagus Risotto recipe, it really is so good. For more vegetarian dinner ideas, check out this Quinoa & Roast Vegetables Salad with Feta or delicious Roasted Cauliflower with Turmeric Dressing recipe.
