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Creamy Mushroom Asparagus Risotto Recipe

Mushroom and Asparagus Risotto

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 4 cups Vegetable broth Kept warm on the stove
  • 1.5 cups Arborio rice
  • 8 oz Mushrooms Sliced
  • 1 bunch Asparagus Trimmed and cut into 1-inch pieces
  • 0.5 cup Peas Fresh or frozen
  • 0.5 cup Parmesan cheese Grated
  • 1 medium Onion Finely chopped
  • 2 cloves Garlic Minced
  • 0.5 cup Dry white wine
  • 2 tbsp Olive oil Divided
  • 2 tbsp Butter Divided
  • 0.5 tsp Salt To taste
  • 0.25 tsp Black pepper Freshly ground

Instructions
 

  • Pour the vegetable broth into a medium saucepan and keep it warm over low heat.
  • In a large skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and sauté until browned, about 5 minutes. Remove from the skillet and set aside.
  • In the same skillet, add the asparagus pieces and sauté for 2-3 minutes until they are bright green and slightly tender. Remove and set aside with the mushrooms.
  • Lower the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Stir in the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  • Add the Arborio rice to the skillet. Stir constantly for 1-2 minutes until the edges of the rice grains become slightly translucent.
  • Pour in the white wine and stir continuously until the liquid is fully absorbed by the rice.
  • Begin adding the warm vegetable broth one ladle (about 1/2 cup) at a time. Stir frequently and
  • During the last 2 minutes of cooking, stir in the reserved mushrooms, asparagus, and the peas.
  • Remove the skillet from the heat. Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Serve immediately.