Creamy Asparagus and Mushroom Spring Risotto
Perfect for Sunday family meals or a cozy dinner, this dish certainly remains a joy to make - a tasteful journey from pan to plate.
Ingredients
- 1 Cup Arborio rice
- 1 volume fresh asparagus, cut into twoinch pieces
- 2 cups thinly sliced mushrooms
- 4 cups vegetable broth
- 1⁄2 Cup dry white wine
- 1⁄2 Cup finely chopped onion
- 2 cloves garlic, minced
- 3 tbls Extra Virgin Olive Oil
- 1⁄4 Cup parmesan
- Salt and freshly ground black pepper to taste
- 1⁄4 Cup Chopped fresh parsley
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Directions
Start by heating the vegetable broth in a saucepan over medium heat, a secret to keep the broth warm for effective absorption during cooking.
In a separate pan, heat the olive oil over medium heat. Here, the careful choice of good-quality olive oil can make a ton of difference in the outcome of your risotto.
Add onions and garlic to the pan, stirring them until they soften. Sautéing the onions till they turn translucent helps bring out maximum flavor.
Stir in the arborio rice, ensuring each grain is coated in the oil mixture. After my grandmother's advice, I always emphasize this step to maintain the integrity of each rice grain.
Pour in the wine and stir until fully absorbed.
Add one cup of the warm vegetable broth to the pan and stir until the broth is absorbed. Implementing this slow and steady technique allows the rice to release its starch, thus giving the risotto its signature creamy texture.
Continue this process, adding the broth one cup at a time until the rice is creamy and tender.
Incorporate mushrooms and asparagus, cooking until the vegetables have softened.
Season with salt, pepper, then stir in the Parmesan cheese.
Plate the risotto, garnishing each plate with a sprinkle of fresh parsley. A dash of color not only enhances its look but also adds a fresh, vibrant flavor.