MUSHROOM ASPARAGUS RISOTTO

MUSHROOM ASPARAGUS RISOTTO

YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 30 mins TOTAL TIME: 40 mins

2 cups Shiitake mushrooms, sliced
2 cups asparagus diced
1 clove garlic, diced
2 cups arborio rice
1 tsp olive oil
3 tsp butter
2 shallots, minced
1 cup white wine
4 cups vegetable stock plus
4 cups of broth using Better Than Bouillon  (follow instructions on jar) or use vegetable stock
Kosher salt and pepper
1/2 cup grated Parmesan cheese or plant based Parmesan 
4 tbsp chopped Italian parsley
Tools 
Cutting board 
Knife
Pot 
Saucepan 
Ladle

  1. Heat the stock and broth together  in a small pot and keep on low heat.
  2. In a medium size heavy saucepan, sauté garlic in 1 tsp olive oil. Add mushrooms, asparagus, salt and pepper and cook 1 minute.
  3. Add 1/2 cup of the stock / broth mix and let the mushrooms and asparagus cook about 4 minutes. Set aside.
  4. Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.
  5. Add rice mixing well until well coated and translucent, about 2 minutes.
  6. Add wine, salt and pepper and mix well until it is absorbed into the rice.
  7. Ladle 1 cup stock/broth into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente and fully cooked, yet still somewhat firm to the bite.
  8. Add mushrooms, asparagus, parmesan cheese and parsley, mix well and serve.

Notes: The best way to know when the risotto is done is to taste it. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente or fully cooked, yet still firm to the bite.

For the mushrooms, I used Shiitake but you can use crimini, portobella, porcini, white button or a combination of all four.


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