Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
40 Mins
Total Time:
50 Mins
As you take a bite of Mushroom and Asparagus Risotto, you embark on a journey through the woods and fields, where the earth’s bounty unfolds in a bowl of creamy elegance. It’s more than a dish; it’s an experience—a celebration of the natural world’s gifts, crafted into a masterpiece that enchants both the palate and the soul.
Ingredients
Adjust Servings
Instructions
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In a deep pan, heat the 1 tablespoon of (14g) olive oil over medium heat. Add the sliced mushrooms and sauté until they become tender and browned, about 5 minutes. Remove the mushrooms from the pan and set them aside.
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In the same pan, add the remaining tablespoon of (14g) olive oil and sauté the asparagus pieces for about 3-4 minutes until they are crisp-tender. Remove the asparagus and set it aside.
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Heat the butter over medium heat and add the minced shallots and garlic. Sauté for about 2-3 minutes until the shallots become translucent. Pour the Arborio rice into the pan with the onions and garlic mixture. Stir well to coat the rice with the butter, and cook for about 2 minutes until the rice becomes slightly translucent at the edges. Pour in the dry white wine, stirring continuously until it's mostly absorbed by the rice.
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Begin adding the broth to the rice, one ladleful at a time. Stir constantly and allow the liquid to be absorbed before adding more. After simmering for about 10 minutes, add back the sautéed mushrooms and asparagus to the pan. Season with salt and black pepper. Continue to sauté for another 8 minutes.
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When the risotto reaches your desired thickness, and the rice is cooked through, take it off the heat. Mix in the grated Parmesan cheese.
