I love a good risotto. It is creamy, rich, and satisfying, but surprisingly simple once you understand the technique. The secret is patience. Add the broth gradually, stir often, and keep tasting the rice so it stays tender with a slight bite in the center.
This version with mushrooms and asparagus is one I make often. The mushrooms add depth and earthiness, while the asparagus keeps the dish fresh and bright. It works well as a side with meat or fish, but I usually serve it as a hearty main course with a little extra Parmesan on top.
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Recipe: Easy Asparagus & Mushroom Risotto
Recipe by Mitzie Mee – Sanne 2
servingsIngredients
4 tablespoons olive oil
½ yellow onion, finely chopped
1 cup risotto rice (Arborio or Carnaroli)
1 cup chopped green asparagus
1 cup chopped mushrooms
2 ½ cups chicken broth, kept warm
½ cup white wine
2 tablespoons butter
½ cup grated Parmesan cheese, plus extra for serving
Salt and pepper
Directions
- Keep the chicken broth warm in a small saucepan.
- Heat the olive oil in a wide pan over medium heat. Add the chopped onion and cook for a few minutes until soft and translucent.
- Add the risotto rice and stir well so the grains are coated with oil. Let the rice toast for about a minute.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Add a ladle of the warm broth and stir frequently. When the liquid is almost absorbed, add another ladle of broth. Continue this process, adding broth gradually and stirring often, so the rice cooks slowly and releases its starch.
- When the rice is about halfway cooked, add the mushrooms and continue cooking. Add more broth as needed and keep stirring.
- When the rice is almost tender, add the asparagus and cook until the rice is creamy and just cooked through. You may not need all the broth.
- Remove the pan from the heat and stir in the butter and the grated Parmesan. Taste and season with salt and pepper if needed.
- Serve immediately with extra grated Parmesan on top.
