RISOTTO WITH ASPARAGUS AND MUSHROOMS
Steps:
- Reduce chicken stock in separate pot add asparagus in chicken stock and cook uncovered for about 3-4 min and then cool on the ice so it will stop cooking and then dry with paper towel to absorb all the water so it will not become soggy. Mushroom - you can sauté them with 1 tbsp. butter and 1 tbsp. olive oil and set them aside or you can just add them directly before risotto is finish. In 1-2-tablespoon butter and 1- tablespoon olive oil sauté finely chopped onion add Arborio rice and sauté for a few minutes. Add pealed and seedless sliced tomato and 2 tbsp. chopped parsley and sauté little longer. Add 1 cup of white wine reduce to minimum and start adding reduced chicken stock 1 cup first stir until absorbed and then add ½ a cup slowly it should take about 18-20 minutes. Set a side add ½ cup or as desired Parmigiano-Reggiano and 1 tbsp. Butter add sauté mushrooms and asparagus and let's stand for a 1 min. If desired thin risotto with remaining chicking stock. Serve with remaining Parmigiano-Reggiano and parsley.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Deborah Tadele
[email protected]I'm not a big fan of risotto, but I thought this recipe was pretty good. The asparagus and mushrooms added a lot of flavor.
Christopher Reed
[email protected]This risotto is a great way to use up leftover asparagus and mushrooms. It's also a very versatile dish that can be served as a main course or a side dish.
Krischelle Hawkins
[email protected]I made this risotto for a dinner party and it was a huge hit. Everyone raved about how delicious it was.
Msogir Ahammed
[email protected]Overall, I really enjoyed this risotto. It was easy to make and very flavorful. I would definitely recommend it to others.
Dollaar Abdu
[email protected]The risotto was a bit too al dente for my liking. I think I'll cook it for a few minutes longer next time.
Khayluidin Ali
[email protected]The risotto was a bit too creamy for my liking. I think I'll use less butter next time.
KasiHustler
[email protected]The risotto was a bit bland for my taste. I think I'll add more salt and pepper next time.
Faith Emuveyan
[email protected]This was my first time making risotto and it was surprisingly easy. The instructions were clear and the dish turned out delicious.
aminu abdulrahman
[email protected]I've made this risotto several times now and it's always a hit with my family and friends. The asparagus and mushrooms add a nice touch of flavor and texture.
David E Taylor
[email protected]Easy to follow recipe. The risotto turned out creamy and flavorful. Highly recommend!
Shan Jaan
[email protected]This risotto was an absolute delight! The combination of asparagus and mushrooms was perfect, and the rice was cooked to perfection. I will definitely be making this again.