Asparagus and Mushroom Risotto
by Emily Wood,
Asparagus season is a fleeting moment in the culinary calendar, yet it brings with it an abundance of flavour and freshness, asparagus offers many benefits, including its rich vitamin K content. There’s no shortage of ways to enjoy this seasonal delicacy in your kitchen which is why we encourage you to grab a bunch and create this wholesome asparagus and mushroom risotto.
Ingredients (serves 4)
1 bunch of fresh asparagus, trimmed and cut into bite-sized pieces
1 cup Arborio rice
4 cups vegetable broth
1 cup sliced mushrooms (button, cremini, or your favourite variety)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Broth: In a saucepan, heat the vegetable broth over medium heat until simmering. Keep it warm on the stove.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant. Add the sliced mushrooms and cook until they release their moisture and begin to brown.
Add the Rice: Stir in the Arborio rice, coating it with the oil and vegetables. Cook for 1-2 minutes until the rice is lightly toasted.
Simmer: Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 20-25 minutes, or until the rice is creamy and cooked to your desired consistency.
Incorporate the Asparagus: During the last 5 minutes of cooking, add the chopped asparagus to the skillet, stirring to combine. Cook until the asparagus is tender yet still vibrant green.
Finish and Serve: Once the risotto is creamy and the vegetables are tender, remove the skillet from heat. Season with salt and pepper to taste. Serve the risotto hot, garnished with fresh chopped parsley.