Risotto with Mushroom and Asparagus


This is a great, rich organic recipe for making risotto with arborio rice, onion, wine, parmesan, grill mushrooms and asparagus.

Serve 4


1 onion, chopped

1½ cup rice arborio

6 tablespoons white wine

3 cups chicken broth

1 tablespoon butter

4 tablespoon Parmesan, shredded

1 branch fresh thyme

¾ cup fresh parsley, chopped

juice from ½ lemon

2 tablespoons olive oil

1 lb fresh whole white mushrooms

1 bunch asparagus

salt and pepper



In a small sauce pan heat the chicken broth to be warm.

On high heat, in a big pan with 1 tablespoon olive oil add the onion for 6 minutes. Add rice and fry for 5 minutes, stirring occasionally. Pour the wine over the rice for 5 minutes or until is absorbed.

Turn down the heat on medium, add 1 cup warm chicken broth over the rice, salt pepper and fresh thyme. When chicken broth is completely absorbed by rice add the next cup and do it again with the last cup .

Will take like 20 minutes until the rice is done.

When the rice is cooked add the butter and parmesan and stir until butter is melted. Turn off the heat, place a lid on the pan and allow to rest for 5 minutes.

In this time grill the mushroom and asparagus, place it in a bowl, season with salt and pepper, parsley, 1 tablespoon olive oil and lemon juice and mix.

On a platter place one layer rice and 1 layer mushroom and asparagus mixture, again rice, finish with the vegetable and sprinkle parmesan on top.


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