| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 13g | 5g | 48g |
| sugars | fibre | protein | salt |
| 3g | 5g | 14g | 1.1g |
There’s something truly magical about an exceptionally well-crafted Asparagus and Mushroom Risotto. It transports me straight back to my Boston home, a pleasant blend of flavors as comforting as my grandmother’s gracious affection towards her hearty dishes. Cooking, I’ve found, is a symbolic display of love and when I create a wholesome dish, I am adding the rich culinary heritage passed down through multiple generations of my Irish family.
The Magic of Simplicity.
The elegance and sophistication of a dish often lie in its simplicity. Just like this risotto, that may seem complex to prepare, but its goodness is derived from the simplicity of its core ingredients, each one contributing to the risotto’s creamy texture and vibrant flavor. And don’t get me started on the goodness of freshly grated Parmesan cheese that gives it that lovely umami note. This risotto is a favorite at home, and trust me, my lovely Laura always asks for a second serving.
Health Benefits.
Aside from being an absolute comfort dish, this Asparagus and Mushroom Risotto traces its origin back to Northern Italy. Not only is this dish a celebration of taste but it also comes packed with bountiful health benefits. Asparagus is rich in fiber, folate, and vitamins A, C and K, while mushrooms are an excellent source of B vitamins, selenium, and potassium. Therefore, with every spoonful, you are not just indulging in a gastronomic treat, you’re also nourishing your body with essential nutrients.Here is an interesting article talking about the benefits of asparagus and here you can find out benefits of mushrooms.
Pairing Recommendation.
To optimize the flavors and experience of enjoying the Asparagus and Mushroom Risotto, I suggest pairing the dish with a chilled glass of white wine; it seamlessly complements the hearty taste of the risotto. As a serving suggestion, a fresh garden salad on the side makes for a fantastic combo. In my household, this risotto is often relished alongside a simple Italian Leafy Chicken Broth. The mild flavors of the broth balance the robust personality of the risotto magically.
What You’ll Need
- 1.5 cups of Arborio rice
- 5 cups of chicken broth
- 1 cup of white wine
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 cups of fresh asparagus, chopped
- 2 cups of fresh mushrooms, sliced
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons of unsalted butter
Method
Step One
Start by heating your chicken broth in a saucepan over medium heat.
Step Two
Next, heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent.
Step Three
Add the Arborio rice to the pan and stir until the rice begins to turn golden brown.
Step Four
Pour in the white wine, stirring continuously, until it is fully absorbed by the rice.
Step Five
Begin to add the warmed chicken broth to the pan, one cup at a time, stirring regularly. Make sure each cup of broth is fully absorbed before adding the next one. This process will take around 18-20 minutes.
Step Six
While the rice is cooking, in a separate pan, sauté the chopped asparagus and sliced mushrooms in a bit of olive oil until they are tender.
Step Seven
Once all the chicken broth has been absorbed and the rice is tender, add the asparagus and mushrooms to the rice. Mix well to combine.
Step Eight
Turn off the heat, then add the grated Parmesan cheese, butter, and season with salt and pepper to taste. Stir until all the ingredients are well combined and the cheese and butter have melted.
Step Nine
Allow the risotto to sit for a few minutes before serving. Enjoy your Asparagus and Mushroom Risotto!
