Asparagus and Mushroom Risotto

Asparagus and Mushroom Risotto thesproutingseed.com

Risotto is comfort food for me.  As the seasons change, so does the produce I add in, but the creamy deliciousness remains the same. It takes constant stirring and attention, but you can turn off your mind and enjoy the process.

So pour yourself a glass of wine and treat yourself to this decadent dinner.

 ** The Sprouting Seed is part of a monthly Veg-ucation circle with a few other blogger friends! Veg-ucation: a veggie education, of course. The Veg-ucation is where we feature a new vegetable recipe on our blog, then share another blogger’s recipe as well.  Asparagus is this month’s veggie! Check out Laura’s blog–Storybook Reality–for her Asparagus and Spinach Soup recipe!

Asparagus and Mushroom Risotto

Inspired by my mom and The Classic Italian Cookbook; the art of Italian cooking and the Italian art of eating.

Kitchen tools needed

1 medium sized saucepot and 1 large skillet

Knives and cutting board

Ingredients

1 lb fresh asparagus
8 oz brown button mushrooms, sliced thinly
5 cups homemade chicken broth
2 T chopped shallots or yellow onion
5 T butter
3 T refined coconut oil or ghee
2 cups Arborio rice
Sea salt to taste
Freshly ground pepper (about 5 mill twists)
¼ cup grated Parmesan cheese

Directions

Trim, wash and steam asparagus (should softer but still a little crisp). After asparagus have cooled, cut in ½ in pieces.

In a separate pot, bring chicken broth to a boil, then lower heat to simmer.

In a large skillet, over medium-high heat sauté the onion in 3 T butter and 3 T oil until onion is translucent. Add the cut up asparagus and sliced mushrooms and lightly sauté mixture for about 2 minutes, stirring frequently. Add in Arborio rice and stir in until thoroughly coated, then sauté lightly for about 30 seconds. Add a ladle full (about ½ cup) of simmering broth. Stir rice until it absorbs the liquid. As the rice starts to dry out, add another ladle full of stock and continue to stir while cooking. Keep stirring and continue adding a ladle of broth as the rice starts to dry out again. Repeat over and over.

The risotto is done when the rice is tender, but al dente. This happens after about 20-30 minutes of cooking.

Add sea salt and pepper to taste.

Turn off heat and stir in the 2 T of remaining butter. Add in cheese if desired.

Notes

*The heat should be around medium to medium-high, depending on the look of the rice. The risotto should be lively, not boiling, not stagnant.

**I like to add fresh herbs from my herb garden 5 minutes before the risotto is finished cooking. I usually add about a handful of chopped basil, sage, oregano and rosemary (combined).

Recipe Alterations

Gluten free—if you use store bought chicken broth, make sure it is gluten free

Dairy free—substitute refined coconut oil or olive oil for butter. Do not add extra 2 T of oil at the end. Omit parmesan cheese.

Vegetarian—use vegetable stock in place of chicken broth.

For another great asparagus recipe, check out Storybook Reality’s recipe!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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