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Spring Mushroom & Asparagus Risotto

Dinner

Spring Mushroom & Asparagus Risotto

Ingredients

  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh asparagus tips, cut into 1-inch pieces
  • 1/2 cup rehydrated mixed mushrooms
  • 4 cups vegetable broth, warmed
  • 1/2 cup dry white wine (optional)
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan (or vegan alternative)
  • Salt and pepper to taste

Instructions

Prepare the mushrooms: Soak your dried mushrooms in warm water until they soften. Drain, reserving the soaking liquid, and chop roughly.
Saute the base: In a large skillet or saucepan, warm olive oil over medium heat. Add onion and garlic; saute until soft.
Toast the rice: Add Arborio rice to the pan and stir for 1-2 minutes until glossy and slightly toasted.
Deglaze & simmer: If using, pour in the white wine and stir until mostly absorbed. Then add a ladleful of warm broth and a splash of the reserved mushroom soaking liquid.
Cook the risotto: Continue adding broth one ladle at a time, stirring frequently, allowing each addition to absorb before adding the next.
Add veggies: After about 15 minutes, stir in the asparagus and rehydrated mushrooms. Cook until the rice is creamy and al dente.
Finish & serve: Remove from heat, stir in Parmesan, and season with salt and pepper. Serve garnished with fresh herbs.

Products used in this recipe