Creamy Mushroom R…Creamy Mushroom Risotto with Asparagus TipsCreamy Mushroom Risotto with Asparagus Tips
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 1/2 cups Arborio rice
- 4 to 6 cups vegetable broth or chicken broth
- 1/2 cup white wine (optional)
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
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Steps
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the mushrooms and cook until softened, about 5 minutes more.
- Add the rice and stir to coat with the oil. Pour in 4 cups of the broth and the wine (if using). Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
- Stir in the asparagus pieces. Cover and cook until all of the liquid is absorbed and the rice is tender, about 10 minutes more.
- Stir in Parmesan cheese, pepper and salt. Taste and adjust seasoning if needed. Serve hot.
Tags
risotto
asparagus
mushroom
vegetarian
dinner
main course
Italian food
Copyright 2023 Ben Bergstein