Easiest Way to Easy Delicious Asparagus and Mushroom Risotto

Easiest Way to Easy Delicious Asparagus and Mushroom Risotto Delicious, fresh and tasty.

Asparagus and Mushroom Risotto. Stir until butter has melted and mixture is well combined. Classic Risotto with asparagus, mushrooms and shallots. It's a hearty meal, loaded with spring flavor.

Transfer to a plate with any accumulated juices.

Remove from heat and set aside until risotto is nearly finished cooking.

Risotto is ready after the last cup of broth has been stirred in and rice has thickened.

You can have Asparagus and Mushroom Risotto using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of Asparagus and Mushroom Risotto

1. You need of Olive Oil.

2. You need of Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked.

3. You need of Red Onion.

4. Prepare of Asparagus cut into 3 pieces each.

5. You need of Button Chestnut Mushrooms thinly sliced.

6. It’s of Courgettes thinly sliced.

7. You need of Arborio Rice.

8. It’s of water including vegetable stock.

9. You need of lime juice.

10. It’s of fresh Parsley finely chopped.

11. You need of Parmesan Cheese grated.

12. You need of Salt.

For this deep, rich red-wine mushroom risotto recipe with fresh spring asparagus, we like it best when it's made with mushroom broth (which you can find in well-stocked supermarkets), but any type of vegetarian broth works.

Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks.

Heat a large pot over medium heat.

Add mushrooms, thyme, salt, and white wine, and heat until.

Asparagus and Mushroom Risotto instructions

1. Place olive oil and 2 tbsp butter in pan following which add onions and mushrooms until softened, say 2 minutes. Add rice and stir in to coat with oil, butter and onions and mushrooms. Cook for 5 minutes and add asparagus and courgettes after 3 minutes..

2. Add contents of pan to inner bowl of rice cooker and then add water and stock. Set cooker to porridge cycle and will take 20 minutes to cook..

3. After 20 minutes stir the risotto, and add the remaining 1 tbsp of butter. Allow butter to melt then stir in lemon juice, parsley, cheese and salt to taste. Serve immediately..

Add the arborio rice and a pinch of salt.

Topped with grated Parmesan cheese and little cream is all that's needed to finish this exquisite risotto dish.

Quick-fix dinners like this one are ideal for everyone.

Heat the oil in a wide-based shallow saucepan.

Add the onion and garlic and fry for a few minutes over a high heat.