Asparagus and Mushroom Risotto


  • 3 tbsp butter

  • 1 onion (chopped)

  • 2 cups arborio rice

  • ¾ cup dry white wine

  • 6-7 cups hot chicken or vegetable stock

  • 1 bunch asparagus

  • 150g button mushrooms (sliced)

  • 2 tbsp butter

  • 80g parmesan (grated)


  • Melt 3 tbsp butter in a large saucepan over medium heat. Cook onion (chopped), stirring, until onion is pale yellow. Add 2 cups arborio rice and stir well. Add 3/4 cup dry white wine and stir until wine is evaporated. Add 6-7 cups hot stock about 2 ladles at a time, stirring until each addition is absorbed before adding the next.

  • When rice is half cooked, add asparagus (cut into 2cm pieces) and button mushrooms (sliced). Continue cooking and stirring until rice is al dente.

  • Stir in 2 tbsp butter and parmesan (grated).

  • Serve immediately with extra grated parmesan, if desired.

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