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My risotto with mushroom and asparagus is always a hit and it is really not a difficult dish to make. It’s all in the rice, but when you first get a feeling for when the rice is just right (not overcooked), you can’t go wrong with this one. The risotto is great as a side, served with meat or fish, but I often eat it as a hearty, filling main course.
2
servings (as a side dish, 1 serving as a main course)Keep the screen of your device on
4 tablespoons 4 olive oil
1 teaspoon 1 truffle oil
1/2 1/2 yellow onion
2 2 garlic cloves
1 cup 1 risotto rice
1 cup 1 chopped green asparagus (or as many as you like)
1 cup 1 chopped mushrooms
4 tablespoons 4 concentrated chicken stock (or one bouillon cube or 1 tsp bouillon granules)
2 cups 2 water
2 oz 2 white wine
2 oz 2 grated Parmesan cheese + a little extra to sprinkle over the finished dish.
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