The Pioneer Woman Tasty Kitchen
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Asparagus and Mushroom Risotto

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

This creamy risotto with asparagus and mushrooms is the perfect way to welcome spring.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 pound Asparagus, Bottom Inch Discarded, Cut Into 2 Inch Pieces
  • 3 cups Sliced Mushrooms
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Fresh Cracked Black Pepper
  • 4 cups Vegetable Broth
  • 1 Tablespoon Unsalted Butter
  • 1 whole Shallot, Finely Chopped
  • 1 cup Arborio Rice
  • 1 cup White Wine

Preparation

1. In a pan heat one tablespoon of olive oil over medium heat and cook asparagus and mushrooms until softened. About 7 minutes. Stir in kosher salt and black pepper. Reduce heat to low and cover to keep warm.
2. In pot heat broth over medium heat and keep warm while preparing risotto.
3. In another pot, heat butter and remaining olive oil over medium heat. Once butter melts stir in shallots and cook just until softened, about 2 minutes. Stir in arborio rice just until it is coated in the butter. Do not brown it. Pour in wine and cook until wine absorbs. Then pour one ladle of hot broth over the rice and stir consistently until the liquid is absorbed. Repeat process, adding one ladle of the hot broth at a time, until all liquid is absorbed by the rice.
4. Stir in asparagus and mushrooms. Serve immediately.

2 Comments

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oattes1 on 3.21.2011

This was the easiest risotto recipe I’ve tried.
Delicious! I added the mushroom with the onions then the risotto. Last I put my asparagus in, but it was NOT pre-cooked. I like it crunchy. I let it sit in the warm risotto and it was perfect. Added parmigiano-reggiano at the end.
Thanks for sharing this one!

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surreywharf on 3.20.2011

This looks wonderful. I have done something similar and added frozen peas near the end, also a good 1/2 c of fresh grated parmesan adds a lot. I like the idea of the fresh mushrooms!

2 Reviews

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kathipaul on 4.14.2012

Everyone loved it!

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kendracooks on 3.24.2011

I loved it! I did have to double the salt- even after using salted butter. Also, I used chicken stock. I may have had seconds…and thirds.

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