ASPARAGUS AND MUSHROOM RISOTTO RECIPE - FOOD.COM
Make and share this Asparagus and Mushroom Risotto recipe from Food.com.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
- Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
- Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
- Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
- Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and sauté for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
- 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.
- Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.
Nutrition Facts : Calories 449.3, FatContent 14.6, SaturatedFatContent 3.9, CholesterolContent 11, SodiumContent 944.4, CarbohydrateContent 59.1, FiberContent 2.9, SugarContent 3.2, ProteinContent 15.3
MUSHROOM AND ASPARAGUS RISOTTO | MARTHA STEWART
This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.
Provided by Martha Stewart
Categories Rice Recipes
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
- Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
- Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
- Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
- Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
- Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
- Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
- Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.
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ASPARAGUS AND MUSHROOM RISOTTO RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Lunch
Melt 3 tbsp butter in a large saucepan over medium heat. Cook onion (chopped), stirring, until onion is pale yellow. Add 2 cups arborio rice and stir well. Add 3/4 cup dry white wine and stir until wine is evaporated. Add 6-7 cups hot stock about 2 ladles at a time, stirring until each addition is absorbed before adding the next.
When rice is half cooked, add asparagus (cut into 2cm pieces) and button mushrooms (sliced). Continue cooking and stirring until rice is al dente.
Stir in 2 tbsp butter and parmesan (grated).
Serve immediately with extra grated parmesan, if desired.
ASPARAGUS & MUSHROOM RISOTTO RECIPE | EATINGWELL
From eatingwell.com
Reviews 4
Total Time 1 hours 0 minutes
Category Healthy Vegetarian Asparagus Recipes
Calories 334.7 calories per serving
- Stir in the reserved asparagus and cook for 1 minute. Remove from the heat and stir in cheese, parsley and pepper. Serve immediately, sprinkled with more cheese and parsley, if desired.
ASPARAGUS AND MUSHROOM RISOTTO RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Lunch
Melt 3 tbsp butter in a large saucepan over medium heat. Cook onion (chopped), stirring, until onion is pale yellow. Add 2 cups arborio rice and stir well. Add 3/4 cup dry white wine and stir until wine is evaporated. Add 6-7 cups hot stock about 2 ladles at a time, stirring until each addition is absorbed before adding the next.
When rice is half cooked, add asparagus (cut into 2cm pieces) and button mushrooms (sliced). Continue cooking and stirring until rice is al dente.
Stir in 2 tbsp butter and parmesan (grated).
Serve immediately with extra grated parmesan, if desired.
ASPARAGUS & MUSHROOM RISOTTO RECIPE | EATINGWELL
From eatingwell.com
Reviews 4
Total Time 1 hours 0 minutes
Category Healthy Vegetarian Asparagus Recipes
Calories 334.7 calories per serving
- Stir in the reserved asparagus and cook for 1 minute. Remove from the heat and stir in cheese, parsley and pepper. Serve immediately, sprinkled with more cheese and parsley, if desired.
MUSHROOM ASPARAGUS RISOTTO - HY-VEE RECIPES AND IDEAS
Arborio rice is a short-grained rice from Italy that gives risotto its creamy texture. The trick to nailing the consistency is to add liquid in increments, allowing it to fully absorb before adding more.
From hy-vee.com
Reviews 3.9
Calories 200 per serving
- 4.
Stir in mushrooms, Parmesan cheese, parsley, butter, thyme and black pepper. Serve immediately.
MARY BERRY MUSHROOM & ASPARAGUS RISOTTO RECIPE | QUICK ...
From thehappyfoodie.co.uk
Total Time 45 minutes
Heat the oil in a wide-based shallow saucepan (see note). Add the onions and garlic and fry for a few minutes over a high heat. Add the rice and stir in the mixture to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook.
Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened.
Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving.
Cook’s Note: Use a wide-based pan so the liquid evaporates quickly.
Prepare Ahead: Best made and served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day.
ASPARAGUS RISOTTO | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category Trusted Brands: Recipes and Tips, Land O'Lakes, Inc.
Calories 177.5 calories per serving
- Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.
LEMON RISOTTO WITH ASPARAGUS AND SHIITAKE MUSHROOMS RECIPE ...
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- Stir in the asparagus, half of the mushrooms, the remaining 1 tablespoon butter, the Parmesan, and 1/8 teaspoon pepper and cook, stirring, until the vegetables are heated through. Reheat the remaining mushrooms. Mound the risotto onto plates. Top with the remaining mushrooms. Pass extra Parmesan.
ASPARAGUS RISOTTO RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.4
- Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
ASPARAGUS RISOTTO RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.5
- Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often. Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 10 minutes longer. Add reserved asparagus puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and cream. Season to taste with salt and pepper. Transfer risotto to bowl. Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan separately.
RISOTTO WITH ASPARAGUS AND PORCINI MUSHROOMS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 253.1 per serving
- Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, until tender. Add rice and wine and cook 2 minutes stirring constantly. Reduce heat to medium . Gradually pour hot broth from mushrooms into rice mixture in skillet, 1/2 cup at a time, stirring constantly. Allow rice mixture to absorb broth before adding more. Stir in asparagus and mushrooms; cover and cook 8 minutes, stirring occasionally. Stir in cheese , salt and pepper and serve immediately.
ASPARAGUS AND MOREL RISOTTO RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.9
Total Time 41 minutes
Category Main Dishes, Rice, Risotto Recipes
Calories 508 calories per serving
- Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
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