Asparagus and Mushroom Risotto

Risotto is a dish or a side dish highly appreciated especially on colder days.
It's perfect for accompanying meat dishes.
You can use other types of mushrooms, even a mixture of various kinds.

Neuza Costa

11 June, 2023

Ingredients:

• 160 g (about 3/4 cup) of risotto rice
• 150 g (about 5.3 ounces) of green asparagus
• 150 g (about 5.3 ounces) of sliced portobello mushrooms
• ½ chopped onion
• 1 tablespoon of olive oil
• 2 tablespoons of butter
• 1 clove of garlic, chopped
• 60 g (about 1/2 cup) of grated Parmesan cheese
• Salt
• Black pepper
• 1 l (about 4 cups) of homemade chicken or vegetable broth

Instructions:

1. Bend the asparagus lightly until they break.
   Discard the fibrous part.
2. In a saucepan, with the liter of boiling broth, cook the asparagus for 5 minutes.
   After the time has passed, remove the asparagus with a slotted spoon to a plate and reserve the broth.
3. Cut the asparagus into pieces.
   Measure 600 ml (about 2.5 cups) of broth and reserve the rest in case it is necessary.
4. In a skillet, bring the olive oil, onion, and garlic to heat.
   Stir and let it sauté without browning.
5. Add the mushrooms to the sauté and let them sauté well.
6. After they are well sautéed, add half the butter.
   Stir and when it is melted, add the rice.
   Season with salt taking into account that the broth is already salty, and pepper.
   Mix well until the rice becomes translucent.
   Cook over low heat for 15 minutes and gradually add broth, stirring well between each addition.
7. After 15 minutes and on the last addition of broth, add the asparagus.
   Stir and check if the rice is cooked.
   If not, add a little more broth.
8. When it begins to boil, add the remaining butter and 2/3 of the cheese.
   Stir very well until the risotto becomes creamy and be careful that the sauce does not dry out.
   After the risotto is creamy, remove it, serve immediately, sprinkled with the remaining cheese.

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The IntenseFlavour team wishes you a bon appetit!