Description
A creamy risotto with porcini mushrooms and asparagus.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups hot vegetable broth
- 1 cup dried porcini mushrooms, rehydrated and chopped
- 1 cup asparagus hearts, chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan. Add onion and cook until softened.
- Add rice and cook for 1 minute, stirring.
- Pour in wine and let it evaporate.
- Add 1 cup of broth and cook, stirring until absorbed.
- Add porcini mushrooms and asparagus.
- Add broth, 1/2 cup at a time, stirring until absorbed before adding more.
- Continue until rice is creamy and cooked.
- Stir in Parmesan cheese and butter.
- Season with salt and pepper.
Notes
- Use fresh asparagus for best results.
- Adjust broth amount as needed.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian