A staple in Italian cuisine, risotto is one of the most delicious dishes that you can prepare for your loved ones or even enjoy by yourself on a night after you’re done with all your chores and tasks. This warm and tasty dish combines beautifully with various ingredients, so it can be the perfect meal for dinner or lunch.
If you’re craving creamy risotto with a twist, you’ve come to the right place. In this article, we’ll share the risotto with mushroom asparagus recipe, so you can prepare a dish that will impress everyone.
What is Risotto?
Risotto has a creamy, luxurious texture, so some people might be intimidated or scared to prepare it at home. However, risotto is easier to prepare than you think. This warm recipe is one of the most common ways to cook rice in Italy, and you can easily prepare it in about 30 minutes.
The slow-cooking technique keeps the rice creamy and luxurious. The rice releases its starch slowly to create a velvet-like sauce. It tastes better the second it comes off the stove, but even if you let it cool off, you can use the leftovers for other cool recipes.
Mainly, risotto is made of short-grain rice, broth, and herbs or other ingredients that give it a special flavour. Other types of rice like basmati rice tend to be fluffy and won’t stick together; the way risotto should look and taste like.
Mushroom and Asparagus Risotto
You can prepare risotto using a variety of ingredients. The asparagus mushroom risotto is fully infused with earthy and rich flavours. The browned mushrooms are rich in nutrients that turn the risotto into a healthy meal, and the asparagus just adds the needed freshness.
Other ingredients like the soy sauce enhance the savoury taste of the asparagus and mushroom risotto. The mushroom and asparagus risotto recipe takes about 30 minutes and yields between 4 and 6 servings.
Mushroom and Asparagus Risotto
- 1 liter homemade chicken stock. (low-sodium store-bought chicken stock)
- 1 ounce dried morel mushrooms.
- 1 ½ cups risotto rice
- 1 ½ pound oyster and shiitake mushrooms thinly sliced
- 1 pound asparagus cut into 1-inch pieces
- 1 medium large finely chopped onion
- 2 finely minced garlic cloves
- 4 tbsp olive oil extra virgin
- 4 tbsp unsalted butter
- 2 tsp soy sauce
- 1 tbsp light miso paste
- ¾ cup dry white wine
- ¼ cup heavy cream
- 2 ounces Parmigiano-Reggiano cheese finely grated
- 2 tbsp parsley leaves minced
- 2 tbsp tarragon leaves minced
- Salt and freshly ground pepper
- In a microwave-safe container, microwave the chicken broth and dried mushrooms for 5 minutes. Chop the rehydrated mushrooms.
- Add the rice to the chicken stock and stir with a wooden spoon to release the starch. Strain through a strainer and allow to drain well.
- Heat the oil and butter in a pan and sauté the fresh mushrooms. Add the salt and pepper and occasionally stir until the mushrooms are browned.
- Add the onion, garlic, and chopped rehydrated mushrooms and cook. Stir until the onions are soft.
- Add the rice and cook until it’s coated in oil and roasted.
- Stir in the soy sauce and miso paste until all the ingredients have blended well.
- Add the wine and stir until the wine has completely evaporated in about 2 minutes.
- Stir the stock and pour one cup over the rice. Add the salt and bring the liquid to a simmer. Stir well until the grains aren’t stuck to the side of the pot.
- Cover and reduce the heat.
- Cook the rice for 10 minutes without stirring. After the liquid has been absorbed, stir, and cook for another 5 minutes.
- Remove the lid and add another cup of stock.
- Increase the heat and add the asparagus.
- Cook until the asparagus is tender and the rice is creamy. If the risotto becomes too dry, add some stock.
- Turn off the heat and add half of the cheese and the heavy cream.
- Season with more salt and pepper, and add the parsley and tarragon.
- Sprinkle the rest of the cheese on top and serve hot.
Shrimp Asparagus Mushroom Risotto
If you’re craving seafood, you can make the original mushroom asparagus risotto recipe after adding shrimps, so you can enjoy the rich tastes of the shrimps with the velvety risotto. You’re going to use the same ingredients, but you will add one pound of shrimps.
When you sauté the mushrooms, add the shrimps before the mushrooms are done, so they don’t overcook. The shrimps’ flavour combines beautifully with the earthy aromas of the mushrooms and the asparagus. The recipe doesn’t take much time, and the creamy risotto will be an excellent dish to prepare for your guests.
Chicken Mushroom Asparagus Risotto
For this recipe, you will need two boneless chicken breasts. After cutting them, put the chicken breasts in a pot and season with salt and pepper. Cover the breasts with water and bring to a boil.
While you’re cooking the mushrooms, cut the chicken breasts into pieces, and follow the rest of the steps. If the chickens haven’t cooked well, you might need to add more liquid until both the risotto and chicken have cooked well.
Adding chicken to the risottos elevates the dish and turns it into a meal that is full of nutrients. It’s an excellent warm dish to serve at family dinners or in gatherings where you want to impress the guests with your culinary skills.
Mushroom and asparagus risotto is a famous dish you can enjoy in most famous Italian restaurants. But it’s not difficult to prepare at home.
Once you’ve got all the essential ingredients, including short-grain rice, you’ll be able to enjoy this creamy, luxurious dish with your loved ones. Some of the ingredients, like the heavy cream, are optional, so you can skip them to have a lighter version of the dish. You can also add shrimps or chickens to elevate your mushroom asparagus risotto and add more proteins to your plate.