Asparagus Mushroom Risotto
This creamy risotto is a great option for a vegetable-forward meal.
Servings: 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup asparagus cut into 1-inch pieces
- 1 1/2 cup baby bella mushrooms sliced
- 3 cups chicken stock or vegetable broth
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped shallot or yellow onion
- 1 clove garlic minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
Instructions
- Add the olive oil to a large skillet or saucepan set over medium heat. Add the asparagus and mushrooms and cook, stirring occasionally, until the asparagus is softened and the mushrooms are browned, 5-7 minutes. Transfer to a plate and cover to keep warm.1 tablespoon extra virgin olive oil, 1 cup asparagus, 1 1/2 cup baby bella mushrooms
- Place the stock in a saucepan set over medium heat. Bring to a gentle simmer.3 cups chicken stock
- Meanwhile, in the same pan used to cook the vegetables, heat the butter on medium, then stir in the shallots. Cook until softened, 2-3 minutes, then add the garlic and cook for an additional 30-60 seconds until fragrant.1 tablespoon unsalted butter, 1/2 cup finely chopped shallot, 1 clove garlic
- Stir in the rice, followed by the wine. Cook until the wine has absorbed, then add one ladle of stock. Stir frequently until the liquid is absorbed.1 cup Arborio rice, 1/2 cup dry white wine
- Continue to add one ladle at a time of the simmering stock, stirring frequently until the liquid is absorbed before adding more, until all the liquid has been added to the rice. After adding the final ladle and letting it cook down, add the parmesan cheese and lemon zest. Season with salt and pepper to taste.1/4 cup grated parmesan cheese, 1/2 teaspoon grated lemon zest, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Stir in asparagus and mushrooms, then serve.
