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Creamy Asparagus And Mushroom Risotto

chefgirishparab's picture
This delicious and creamy risotto is so simple and easy to prepare. Your guest will love the earthy flavours of the mushroom and the fresh and crispy texture of asparagus. I had tried it when, in an Italian restaurant I still remember the rich flavour of parmesan cheese and that perfectly coked risotto. You try this recipe once and I am sure yu will prepare it again and again.
Ingredients
  Fresh mushrooms 1 Pound, sliced
  Dried mushroom 1 Ounce
  Asparagus 1 Bunch (100 gm), trimmed
  Olive oil 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Onion 1 , finely chopped
  Arborio rice 2 1⁄2 Cup (40 tbs), cooked al dente
  Dry white wine 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Unsalted butter 6 Tablespoon
  Cream 6 Tablespoon
  Grated parmesan cheese 1 Cup (16 tbs)
  Warm water 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs) (As Required)
Directions

GETTING READY
1) In a cup, Place the dried mushroom and cover it with warm water.
2) Allow the mushroom to soak for 15 minutes.
3) Cut and discard the bottom thick stem of asparagus, about 1 inch from bottom.
4) In a pot, blanch the asparagus for 2 minutes in salted boiling water or until just cooked.
5) Rinse the asparagus in ice-cold water.
6) Slice the asparagus diagonally in ½ inch diamonds.

MAKING
7) In a skillet, heat 2 tablespoons of olive oil, simmer and sauté the sliced mushrooms for 5 minutes or until dry.
8) Season to taste, remove and set aside.
9) In the same skillet, heat 3 tablespoon of olive oil and sauté garlic and onions for 5 minutes or until translucent.
10) Add wine and allow evaporating for 1 minute.
11) Stir in the risotto, salt to taste and liquid from soaked mushrooms.
12) Cook over medium heat for 2 minutes or until the liquid reduces to half.

FINALIZING
13) Stir in the sautéed and soaked mushrooms, cream, asparagus reserving few spears and pepper to taste.
14) Reduce the heat to simmer and add cheese, butter and remaining olive oil.
15) Stir until the oil is well blended and risotto is tender, for about 3 to 5 minutes.

SERVING
16) Serve hot in a deep bowl plate, garnished with reserve asparagus spears and drizzle with 1 tablespoon of olive oil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Creamy
Method: 
Saute
Ingredient: 
Rice, Asparagus
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
6

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