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.
MUSHROOM AND ASPARAGUS RISOTTO | MARTHA STEWART
From marthastewart.com
Reviews 3.2
Category Rice Recipes
- Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.
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 AND MUSHROOM RISOTTO | JAMIE OLIVER RECIPES
Total Time 45 minutes
Calories 447 calories per serving
- Place the porcini in a small bowl, just cover with boiling water and leave to rehydrate.
- Peel and finely chop the onion and garlic, then trim and finely chop the celery. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks. Roughly chop the chestnut mushrooms.
- Heat a splash of oil in a medium pan over a medium-low heat, add the onion, celery and a splash of water, then cook for around 5 minutes, or until softened but not coloured, stirring occasionally.
- Scoop out, finely chop and add the porcini to the pan with the soaking water, leaving any gritty bits behind.
- Bring 600ml of water to the boil in a medium pan, add the stock cube or pot and stir to dissolve. Keep over a low heat.
- Place another pan over a medium heat with a drizzle of oil, then add the garlic, mushrooms and a small pinch of sea salt and black pepper. Cook gently for a few minutes, or until softened.
- Pick and finely chop the parsley leaves, then add the stalks to the stock. Finely grate the cheese.
- Once the vegetables are soft, stir in the rice and and fry for 1 minute until translucent. Pour in the wine (or replace with 50ml stock), and keep stirring until absorbed.
- Turn the heat up to medium, then add a ladleful of hot stock (avoid the parsley stalks!). Keep stirring and adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you’ve added two-thirds of the stock.
- Stir the asparagus and cooked mushrooms into the pan. Keep adding the remaining stock until the rice is just cooked and the risotto is nice and oozy – if you run out of stock, use boiling water.
- Remove from the heat and stir in most of the cheese. Season to taste with salt, pepper and a squeeze of lemon juice, then cover and leave to sit for 2 minutes. Divide between your plates, then serve with the parsley and remaining cheese on top.
RISOTTO WITH ASPARAGUS AND WILD MUSHROOMS RECIPE | MYRECIPES
Calories 275 calories per serving
- Heat oil in a large nonstick skillet over medium heat. Add shallots, garlic, and cremini mushrooms; sauté 6 minutes or until tender. Stir in rice; cook 1 minute. Stir in chanterelles, tomatoes, wine, salt, and pepper; cook 2 minutes or until wine is nearly absorbed. Stir in 1/2 cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add asparagus and cheese, and cook 1 minute. Remove from heat; sprinkle with parsley. Serve immediately.
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 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.
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.
RISOTTO WITH ASPARAGUS AND MORELS RECIPE - NYT COOKING
Reviews 4
Total Time 30 minutes
Cuisine italian
Calories 606 per serving
- When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.
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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.
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