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Creamy Mushroom And Asparagus Risotto

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup arborio rice
  • 4-5 cups broth, I used beef bone broth
  • ½ cup dry white wine
  • 1 shallot, diced
  • 1 garlic clove, minced
  • ½ cup mushroom, cut
  • ½ cup asparagus, cut into small pieces
  • 1 cup parmesan cheese, fresh
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter parsley, garnish
  • parsley, garnish

Method
 

  1. In a large sauce pan on low, heat up your broth. It should be warm before starting your rice to reduce your cook time.
  2. Heat up your pan on medium heat.
  3. Once hot, add your olive oil, shallots and mushrooms and cook until onions become translucent.
  4. Mix in your rice and toast until the grains turn translucent.
  5. Add in your white wine and garlic. Deglaze the bottom of your pan by scrapping off any stuck bits.
  6. Once all the liquid has absorbed, add in 1 ladle of your warm broth to your rice and mix everything together.
  7. Add 1 ladle of broth at a time until all the liquid has been absorbed. This process will take around 25 minutes. Make sure to continue stirring.
  8. Once you have reached your last ladle of broth, add in your asparagus and let cook. Your risotto should be loose. If it's dry or clumping together, add more broth.
  9. Turn off the heat and add in your parmesan cheese and butter. Mix until well combined. Add salt to taste if needed.
  10. Serve immediately. Garnish with fresh parsley and parmesan cheese. Enjoy!

Notes

** Make sure to use a white wine you enjoy, as the rice will take on the flavor of it.