Best 2 Mushroom Asparagus And Pea Risotto Recipes
Indulge in the culinary delight of Mushroom, Asparagus, and Pea Risotto, a symphony of flavors that will tantalize your taste buds. This exquisite dish combines the earthy notes of mushrooms, the delicate sweetness of asparagus, and the vibrant freshness of peas, all enveloped in a creamy risotto base. Each bite offers a harmonious blend of textures, from the tender vegetables to the al dente rice, complemented by the rich and flavorful broth. Whether you're a seasoned risotto enthusiast or a newcomer to this classic Italian dish, this recipe is sure to impress. Discover the art of creating the perfect risotto, with step-by-step instructions that guide you through the process, ensuring a creamy and flavorful result every time. Elevate your culinary skills and treat your loved ones to a taste of Italy with this delectable Mushroom, Asparagus, and Pea Risotto.
Here are our top 2 tried and tested recipes!
MUSHROOM, ASPARAGUS AND PEA RISOTTO
Steps:
- In a medium stockpot, add the chicken stock and heat until warm.
- In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
- Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.
GOLDEN MUSHROOM, PEA, AND ASPARAGUS RISOTTO (VEGAN)
Recipe from The Vegan Chef and placed here for safe keeping. . .have some nutritional yeast to use up and this sounds great!! Serves 4 as a main dish or 6 as a side dish. NOTE: After making this, I have to say it was WAY better on day 2 and 3 once the flavors all came together. I also would make the saffron, dill and peas optional. I used regular button mushrooms with great results. And I have to say that I made 1/2 with parmesan cheese and 1/2 with the nutritional yeast. . .the yeast batch was MUCH better. . .who would have guessed?!?!?!?!?
Provided by januarybride
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan, place the vegetable stock and bring to a boil.
- Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them.
- Remove the strainer from the stock and set the asparagus aside. Reduce the heat of the stock to low.
- In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute the mixture an additional 3 minutes.
- Add the Arborio rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly or until rice turns opaque.
- Add the white wine (or use some of the stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed.
- Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed.
- Repeat the procedure of adding a 1/2 cup of simmering stock, stirring, and cooking until fully absorbed before adding additional stock, until all but a 1/2 cup of stock remains.
- Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistency.
- Taste and adjust the seasonings, as desired.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and ensure that your risotto cooks evenly.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help distribute heat evenly and prevent your risotto from burning.
- Toast the rice: Toasting the rice before adding the liquid will help develop its flavor and give the risotto a creamy texture.
- Add the liquid gradually: Don't add all of the liquid at once. Add it in small batches, stirring constantly, until the rice has absorbed all of the liquid.
- Stir constantly: Stirring the risotto constantly will help prevent it from sticking to the bottom of the pot and will also help create a creamy texture.
- Cook until al dente: The rice should be cooked until it is al dente, or slightly firm to the bite. This will help prevent the risotto from becoming mushy.
- Finish with butter and cheese: Adding butter and cheese at the end of cooking will help create a rich and creamy sauce.
- Serve immediately: Risotto is best served immediately after it is cooked. This will help prevent the rice from becoming mushy.
Conclusion:
This classic Italian dish is a delicious and versatile meal that can be enjoyed by people of all ages. With its creamy texture and flavorful ingredients, risotto is sure to be a hit at your next dinner party. So next time you're looking for a new and exciting recipe to try, give mushroom, asparagus, and pea risotto a try. You won't be disappointed!
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