Ingredients and Weight:
- Arborio rice: 1 pound
- Crimini mushrooms: 1 pound, sliced
- Fresh asparagus: 1 pound, trimmed and cut into 1-inch pieces
- Onion: 1, chopped
- Garlic: 2 cloves, minced
- Dry white wine: 1 cup
- Vegetable broth: 5 cups
- Grated Parmesan cheese: 1/2 cup
- Unsalted butter: 1/4 cup
- Olive oil: 2 tablespoons
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
3/5 (Intermediate)
Preparation Method Steps:
- Heat olive oil in a large saucepan over medium heat.
- Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
- Stir in mushrooms and cook until softened and browned, about 5 minutes.
- Add rice and stir to coat with oil. Cook for 2-3 minutes until translucent.
- Pour in white wine and let it simmer until reduced by half, about 2 minutes.
- Gradually add vegetable broth 1 cup at a time, stirring constantly. Allow each cup to be absorbed before adding the next.
- When the rice is about halfway cooked (about 15 minutes), add asparagus.
- Continue cooking, stirring occasionally, until rice is al dente (tender but still firm to the bite), about 15 more minutes.
- Stir in butter, Parmesan cheese, salt, and pepper to taste.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 375
- Fat: 14g (saturated fat: 7g)
- Carbohydrates: 54g (dietary fiber: 3g)
- Protein: 15g
- Sodium: 600mg
Dish Characteristics:
- Creamy and flavorful risotto
- Tender mushrooms and asparagus
- Savory and aromatic
- Perfect for a special occasion or dinner party
User Comments:
- "This risotto was absolutely delicious! The perfect balance of flavors and textures."
- "I'm a huge fan of mushrooms and asparagus, so this dish was right up my alley."
- "The risotto was creamy and rich, but not too heavy."
- "I made this for a dinner party and my guests raved about it."
- "I would definitely recommend this recipe to anyone looking for a special risotto dish."
Special Precautions and Tips:
- Use high-quality arborio rice for the best results.
- Do not overcook the rice. It should be al dente, not mushy.
- If you don't have vegetable broth, you can use water instead.
- You can add other vegetables to this dish, such as peas or zucchini.
- Serve the risotto immediately with additional Parmesan cheese on the side.
