Asparagus & Mushroom Risotto: Spring

Asparagus and Mushroom Risotto

Risotto is such a wonderfully versatile dish. The rice is like a blank canvas just waiting for flavorful food combinations to be thrown on top. The Asparagus & Mushroom risotto recipe below is the first in a series of seasonal risotto recipes that I’ll be posting this year. It would make a great side dish for a Mother’s Day brunch or a comforting supper on a stormy spring evening. What other spring flavor combinations would you pair is a risotto?

P.S. You can always add diced chicken or ham to this recipe, if you like.

Asparagus & Mushroom Risotto
(serves 2 – 3 as a main dish, and 4-6 as a side)

2 Tbsp. butter
1 bunch green onions, chopped
1 c. arborio rice
1/2 c. white wine
4 c. vegetable or chicken stock
1 recipe Roasted Asparagus, chopped into bite-size pieces
1 lb. button mushrooms, sauted
Parmesan cheese, to taste

1. Melt the butter in a large saucepan over medium heat.

2. Saute the onions until tender. Add the rice to the skillet and stir constantly until rice is well-coated with the butter and the tips of the rice have become translucent.

3. Add the wine and stir. Once the wine has been absorbed, start adding the stock 1/2 c. at a time. Stir the risotto frequently and be sure to let the rice absorb the liquids before adding more.

Side Note: Step 3 will take 20 – 30 minutes, so it’s a good time to saute the mushrooms and roast the asparagus.

4. When the rice reaches the al dente stage turn the heat off. Stir in the asparagus, mushrooms, and as much or as little Parmesan as you would like and let the risotto rest for about 5 minutes before serving.

For more detailed instructions and step-by-step photos, see Risotto: A Step-by-Step Cooking Lesson.

Comments

  1. Oh, this looks really good! Sounds like we were both cooking springy meals today. My coworker has a morel and ramp risotto planned for a class we’re teaching together. I can’t wait to try that combo in a risotto.