Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, shiitake and asparagus risotto. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Transfer asparagus with a slotted spoon to a large bowl of ice and. Dip out and discard the stems. Heat the olive oil in a heavy medium saucepan over medium-high heat until hot. The asparagus was perfect and gave the whole dish the herbal hit that made me want to eat whole bowlfuls of it at a sitting.

Shiitake and Asparagus Risotto is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Shiitake and Asparagus Risotto is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have shiitake and asparagus risotto using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Shiitake and Asparagus Risotto:

1. Prepare 8 dried shiitake mushrooms
2. Make ready 1 large garlic clove
3. Prepare 1 medium yellow onion
4. Make ready 8 oz asparagus
5. Make ready 1 cup uncooked arborio rice
6. Make ready 2 Tbs olive oil
7. Make ready 1/2 cup dry white wine
8. Take 6 cups low sodium chicken stock
9. Make ready 3 Tbs freshly grated Parmesan
10. Prepare A few basil sprigs
11. Make ready Salt and pepper

Great recipe for Shiitake and Asparagus Risotto. I use dried shiitake because the flavor gets intensified during the drying process. It also let's me rehydrate in the warm stock and add some of that flavor to the rice itself. It's creamy and rich enough to stand as a meal on its own or make a.

Steps to make Shiitake and Asparagus Risotto:

1. Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on.
2. Wash and dry produce
3. Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems.
4. When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle.
5. Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized.
6. Add rice to the pan. Stir and cook for about one minute.
7. Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest.
8. Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste.
9. Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan.

It also let's me rehydrate in the warm stock and add some of that flavor to the rice itself. It's creamy and rich enough to stand as a meal on its own or make a. Add oil into a pan over a medium heat. Then add the crushed garlic and cook for another minute before adding. Chop one small yellow onion, a handful of shiitake mushrooms and asparagus.

So that’s going to wrap it up for this special food shiitake and asparagus risotto recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!