RECIPES HOW TO SEARCH C b L loldude23

Recipes / In redients / Grains and Cereals / Rice / Risotto

Mushroom Aspara us
Risotto
40 minutes Be the 1st to review!
As an Italian, I can say that risotto does not have
to involve a lot of preparation! I use frozen
ve etables which taste perfect any time of the
year! You can use a medley of mushrooms if you
prefer, but porcini tend to have a stron er avour
which is perfect for ve etarian risottos.

S Recipe by: SilviaG

T
I made it!

1 person made this

In redients
Serves:4
1 litre ve etable stock 1/2 onion, nely sliced
150 frozen sliced porcini mushrooms 320 Arborio rice
150 frozen aspara us 120ml white wine
2 tablespoons extra vir in olive oil 4 tablespoons rated Parmesan
2 arlic cloves, peeled 1 tablespoon freshly chopped parsley
80 butter, divided

Buy in redients online Create a shoppin list View list

Send this recipe to your trolley Print, email, or view list on your mobile.

Add to trolley Add to shopping list

Powered by Whisk.com

Directions
Preparation: 20 min Cook: 20 min Ready in: 40 min
1. Heat up the ve etable stock in a saucepan. Keep warm on low heat. Slice frozen aspara us if necessary (you
mi ht need to thaw for 5 minutes to be able to slice).
2. Heat oil in a fryin pan over medium-low heat then cook arlic cloves until olden in colour, about 1 or 2
minutes. Add porcini and aspara us then stir to coat in oil. Add 1 ladle of stock, stir, then cook on medium
heat for about 10 minutes. Remove arlic cloves and check seasonin . Keep ve etables warm on very low
heat.
3. Heat 40 butter in a lar e pan over medium-low heat then cook onion until softened. Add rice, allow to toast
for a few minutes, until rice becomes translucent and has absorbed the butter. Turn heat to medium-hi h,
pour in the wine and simmer until the alcohol has evaporated and the wine is mostly absorbed by the rice.
4. Reduce heat to medium then add the stock, a ladle at a time, stirrin after each addition and addin the next
one only when the rst one is fully absorbed. After the rst 10 minutes, add the mushrooms and aspara us
to the rice. Continue addin stock as described above. The rice will take about 18 to 20 minutes to fully cook.
5. Remove from heat, add the remainin 30 butter and 2 tablespoons rated Parmesan. Let stand for a few
minutes then arnish with fresh parsley and serve.
Similar Recipes

Porcini Red Wine Whisky

Mushroom Mushroom Chanterelles
Risotto Risotto over Mushroom
Risotto

True Italian
Porcini Lemon Mushroom
Mushroom Aspara us Risotto with
Risotto Spinach
Risotto

Creamy Fresh Shiitake Mushroom

Mushroom Mushroom Risotto
Risotto Risotto

Aspara us Portobello Lentil

Risotto Mushroom Mushroom
Risotto Risotto

More Collections

Mushroom Risotto Aspara us

Risotto 151 recipes 187 recipes
25 recipes
Similar Recipes

Porcini Mushroom
Risotto

Red Wine Mushroom

Risotto

Whisky Chanterelles
over Mushroom Risotto

More Collections

Mushroom Risotto
25 recipes

Risotto
151 recipes

Aspara us
187 recipes

Italian
667 recipes

Rice
773 recipes

Ve etables
6061 recipes

Dinner
6918 recipes