Creamy Mushroom Risotto with Grilled Asparagus
200g mushrooms
1/2 cup risotto rice
6 spears asparagus
1/4 cup, grated parmesan cheese
2 cups vegetable broth
2, finely chopped shallots
2 cloves, minced garlic
1/4 cup white wine
2 tbsp butter
2 tbsp olive oil
to taste salt
to taste black pepper
Trim the woody ends of the asparagus spears. Toss the asparagus with olive oil, salt, and black pepper. Grill on a hot grill or grill pan for 3-4 minutes per side until tender and slightly charred. Set aside.
In a saucepan, heat the vegetable broth and keep it warm. In a separate large pan, heat 1 tbsp of olive oil and 1 tbsp of butter. Add the shallots and garlic, sauté until translucent. Add the risotto rice and cook for 1-2 minutes until lightly toasted. Pour in the white wine and stir until absorbed.
Begin adding the warm vegetable broth to the risotto, one ladle at a time. Stir continuously and wait for the broth to be absorbed before adding more. Continue this process for about 18-20 minutes until the risotto is creamy and al dente.
Stir in the sliced mushrooms and cook for an additional 3-4 minutes until the mushrooms are tender. Remove the risotto from heat and stir in the grated Parmesan cheese and remaining butter. Season with salt and pepper to taste.
Serve the creamy mushroom risotto topped with grilled asparagus spears. Garnish with additional Parmesan cheese and a drizzle of olive oil. Enjoy hot!
For a twist, you can add some chopped fresh herbs like thyme or parsley at the end for extra flavor. You can also try using different types of mushrooms such as shiitake or porcini to add depth to the dish.
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472
64g
18g
16g
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