Asparagus Mushroom Risotto
Creamy Arborio rice with asparagus, mushrooms and peas.
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Asparagus Mushroom Risotto
Creamy Arborio rice with asparagus, mushrooms and peas.
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Ingredients
- 1 1/3Tbsp olive or vegetable oil
- 12ounces Arborio rice
- 1Tbsp vegetable base
- 3 2/3cup water
- 1Tbsp olive or vegetable oil
- 3medium asparagusspears, trimmed, cut into 1″ pieces
- 1 1/2cup fresh white or cremini mushroomssliced
- 1/3cup yellow oniondiced 1/4″
- 1cup peasfrozen or fresh
- 1each garlic clovepeeled and minced
- 2/3cup water
- 2tsp parsleyleaves (fresh), chopped
- 1tsp kosher salt
- 3/4tsp ground black pepper
Instructions
Risotto
- In stockpot over medium-high heat, heat first amount of oil. Add rice. Cook, stirring constantly, until rice is slightly toasted, 1 to 2 minutes. Stir in base.
- Add 1/3 of the first amount of water. Simmer, stirring constantly, until most of the liquid is absorbed, 2 to 3 minutes.
- Add another 1/3 of the water. Simmer, stirring constantly, until most of the liquid is absorbed, 3 to 4 minutes.
- Stir in remaining water. Simmer, stirring constantly, until most of the liquid is absorbed and rice is al dente, 5 to 6 minutes.
Asparagus Mushroom Risotto
- In sauté pan over medium-high heat, heat second amount of oil.
- Add asparagus, mushroom, onion, peas, and garlic. Sauté 3 minutes.
- Add risotto, half of the second amount of water, parsley, salt, and pepper. Bring to a boil, then reduce heat. Cook, stirring constantly, until rice is tender and liquid is absorbed, 1 to 2 minutes. Add more water to reach desired consistency.
Recipe Notes
Try with Vegan Parmesan Cheese or your favorite cheese.