Indulge in Creamy Mushroom Risotto with Grilled Asparagus for a

Mushroom Risotto with Grilled Asparagus

Today, I’m excited to share a delicious and comforting recipe for Mushroom Risotto with Grilled Asparagus. This dish is perfect for a cozy weeknight dinner or a special occasion with friends and family. The creamy risotto paired with earthy mushrooms and the smoky flavor of grilled asparagus creates a delightful combination of flavors and textures that will surely impress your taste buds.

Ingredients:

• Arborio rice (300g)
• Mushrooms, sliced (200g)
• Asparagus, trimmed (250g)
• Vegetable broth (1 liter)
• Onion, finely chopped (1)
• Garlic, minced (2 cloves)
• White wine (1/2 cup)
• Parmesan cheese, grated (1/2 cup)
• Butter (2 tablespoons)
• Olive oil (2 tablespoons)
• Salt and pepper to taste

Kitchen Tools:

• Large saucepan
• Grill pan
• Wooden spoon
• Chef’s knife
• Grater

To start, heat the vegetable broth in a large saucepan and keep it warm over low heat. In a separate large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until softened.

Next, add the Arborio rice to the pan and cook, stirring constantly, until the grains are coated with the oil and slightly toasted. Pour in the white wine and stir until it is absorbed.

Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.

While the risotto is cooking, preheat a grill pan over medium-high heat. Grill the asparagus until tender and slightly charred, about 5-7 minutes. Set aside.

Once the risotto reaches the desired consistency, stir in the sliced mushrooms and grated Parmesan cheese. Season with salt and pepper to taste.

To serve, divide the risotto among plates and top with the grilled asparagus. Garnish with additional Parmesan cheese, if desired.

This Mushroom Risotto with Grilled Asparagus recipe serves 4 and each serving weighs approximately 400g. Enjoy this dish with a glass of white wine for a truly satisfying meal that will leave you feeling warm and content.

One unique tip for this recipe is to add a splash of truffle oil to the risotto just before serving for an extra layer of flavor that will elevate the dish to a whole new level.

I hope you give this Mushroom Risotto with Grilled Asparagus a try and make it your own by adding your favorite herbs or vegetables. Let me know how it turns out for you! Bon appétit!