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Asparagus and Mushroom Risotto
Asparagus and Mushroom Risotto

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We hope you got benefit from reading it, now let’s go back to asparagus and mushroom risotto recipe. You can cook asparagus and mushroom risotto using 12 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Asparagus and Mushroom Risotto:
  1. You need 2 tbsp Olive Oil
  2. Prepare 3 tbsp Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked
  3. Take 1 Red Onion
  4. Take 150 g Asparagus cut into 3 pieces each
  5. Provide 150 g Button Chestnut Mushrooms thinly sliced
  6. Get 100 g Courgettes thinly sliced
  7. Get 150 g Arborio Rice
  8. Use 500 ml water including vegetable stock
  9. Prepare 2 tbsp lime juice
  10. Take Handful fresh Parsley finely chopped
  11. Get 20 g Parmesan Cheese grated
  12. Use to taste Salt
Instructions to make Asparagus and Mushroom Risotto:
  1. Place olive oil and 2 tbsp butter in pan following which add onions and mushrooms until softened, say 2 minutes. Add rice and stir in to coat with oil, butter and onions and mushrooms. Cook for 5 minutes and add asparagus and courgettes after 3 minutes.
  2. Add contents of pan to inner bowl of rice cooker and then add water and stock. Set cooker to porridge cycle and will take 20 minutes to cook.
  3. After 20 minutes stir the risotto, and add the remaining 1 tbsp of butter. Allow butter to melt then stir in lemon juice, parsley, cheese and salt to taste. Serve immediately.

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