Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, asparagus and mushroom risotto. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Add the Parmesan, chives and butter and season to. Stir the asparagus and cooked mushrooms into the pan. Keep adding the remaining stock until the rice is just cooked and the risotto is nice and oozy - if you run out of stock, use boiling water. Remove from the heat and stir in most of the cheese.

Asparagus and Mushroom Risotto is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Asparagus and Mushroom Risotto is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have asparagus and mushroom risotto using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Asparagus and Mushroom Risotto:

1. Get 2 tbsp Olive Oil
2. Get 3 tbsp Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked
3. Make ready 1 Red Onion
4. Take 150 g Asparagus cut into 3 pieces each
5. Take 150 g Button Chestnut Mushrooms thinly sliced
6. Make ready 100 g Courgettes thinly sliced
7. Get 150 g Arborio Rice
8. Make ready 500 ml water including vegetable stock
9. Get 2 tbsp lime juice
10. Take Handful fresh Parsley finely chopped
11. Take 20 g Parmesan Cheese grated
12. Take to taste Salt

Place asparagus stalks on a cutting board and peel with a peeling knife from below the tip to the lower end. Heat the vegetable stock in a saucepan. Bring broth and water to a boil in a medium saucepan. Remove to a bowl with a slotted spoon and set aside.

Steps to make Asparagus and Mushroom Risotto:

1. Place olive oil and 2 tbsp butter in pan following which add onions and mushrooms until softened, say 2 minutes. Add rice and stir in to coat with oil, butter and onions and mushrooms. Cook for 5 minutes and add asparagus and courgettes after 3 minutes.
2. Add contents of pan to inner bowl of rice cooker and then add water and stock. Set cooker to porridge cycle and will take 20 minutes to cook.
3. After 20 minutes stir the risotto, and add the remaining 1 tbsp of butter. Allow butter to melt then stir in lemon juice, parsley, cheese and salt to taste. Serve immediately.

Bring broth and water to a boil in a medium saucepan. Remove to a bowl with a slotted spoon and set aside. Reduce the heat under the liquid to maintain a gentle simmer. Heat oil in a Dutch oven over medium-low heat. Remove from heat and set aside.

So that’s going to wrap this up for this special food asparagus and mushroom risotto recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!