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Spring Risotto with Mushrooms and Asparagus

Published on May 26th, 2010 by Alix

Spring Risotto with Mushrooms and Asparagus Cook Time: 60-75 mins

Ingredients:

  • 2 Tbsp Butter
  • 1 Cup Yellow Onion, Finely Chopped
  • 2 Tbsp Garlic, Minced
  • 2 Tbsp Fresh Parsley, Finely Chopped
  • 2 Cups Baby Bella Mushrooms, Sliced
  • 2 Cups Arborio Rice, Uncooked
  • 6 Cups Vegetable Broth
  • 2 Cups White Wine
  • 2 Cups Asparagus Spears, Chopped Into 1 Inch Pieces
  • Zest of 1 Lemon
  • Juice of 1/2 Lemon
  • 1/4 Cup Shredded Parmesan Cheese
  • Salt and Pepper to Taste

Directions:

  1. Melt butter in a large skillet on low heat. Once melted, add the onion and garlic and allow to sweat for approximately 5 minutes, or until translucent.
  2. Add parsley and mushrooms and stir until the mushrooms begin to exude juice.
  3. Add rice and stir to coat. Let it toast slightly in the pan for a couple minutes. Add white wine.
  4. Stir frequently and wait until the wine has been almost completely absorbed. Then add asparagus pieces and add enough vegetable broth to cover the rice.
  5. Continue the process of stirring frequently and cooking the rice until the liquid is almost gone before adding more broth.
  6. Add lemon zest and juice. Finish the process of adding broth until the rice is soft and creamy. Stir constantly.
  7. Turn off heat and stir in shredded Parmesan cheese. Salt and pepper to taste. Serve immediately. Serves 6-10 depending on dinner or lunch portions.

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