Mushroom and Asparagus Risotto
Mushroom and Asparagus Risotto - perfect for a special occasion or a cozy dinner.
Description:
A creamy and flavorful risotto with mushrooms and asparagus, cooked to perfection with Arborio rice and Parmesan cheese. This elegant dish is perfect for a special occasion or a cozy dinner.
Prep Time: 30 minutes
Serving Size: 2 adult servings
Nutritional Information (per serving, approximate): 400-500 calories, 20g protein, 15-20g fat, 50-60g carbohydrates.
Utensils Required: Large skillet or saucepan, wooden spoon.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine (optional)
4 cups vegetable broth, heated
8 oz mushrooms, sliced
1 cup asparagus, cut into 1-inch pieces
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Optional Ingredients: Lemon zest, truffle oil, peas.
Preparation Instructions:
Heat olive oil in a large skillet or saucepan over medium heat. Add onion and cook until softened, about 5-7 minutes.
Add garlic and cook for 1 minute more.
Add Arborio rice and cook for 1-2 minutes, stirring constantly.
Add white wine (if using) and cook until absorbed.
Add 1 cup of heated vegetable broth and cook, stirring constantly, until absorbed. Repeat with remaining broth, 1 cup at a time, until rice is creamy and al dente.
Stir in mushrooms and asparagus, and cook until tender.
Stir in Parmesan cheese and butter. Season with salt and pepper.
Garnish with fresh parsley and serve immediately.
