Risotto with Mushrooms and Asparagus | The Cooking Mawma
Risotto with Mushrooms and Asparagus
10 mins prepServes 4
This creamy Italian classic is a quick and hearty weeknight dinner made in one pan, featuring mushrooms and asparagus. Ready in about 30 minutes, it's a filling meal perfect for the whole family.
1: Put olive oil in a deep pan with sides and get hot on medium heat. Add diced onions, mushrooms, and asparagus with a pinch of salt. Stir occasionally and cook until onions are translucent and mushrooms are a bit browned.
2: Add 1/2 cup of wine and let it cook down until almost all of it is completely evaporated.
3: Add rice and another 1/2 cup of wine and let it cook down again until almost all of the wine is completely evaporated.
4: Put heat on low and add vegetable broth slowly - one ladle at a time. Once rice gets creamy, add another ladle of broth. Continue this until no broth remains.
5: Check rice for al dente texture and cook longer if needed. Add more broth if necessary.
6: Add parmesan-reggiano cheese and butter, and mix until melted. Add salt and pepper to taste.
7: Enjoy & buon appetito!
