Take-out Tuesday, Asparagus Mushroom Risotto, No fuss!

Risotto has a reputation of being difficult to do well…that it is hard to make at home…

easy risotto thepaintedapron.com

But I watched HHjr whip this up for us the other night with no problem at all!

asparagus mushroom risotto thepaintedapron.com

This is one of his signature dishes and he said I could share it with you

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Make sure you use an absorbent  rice, such as Arborio.

Spinach is optional in his recipe, and you can use vegetable or chicken broth

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Chop the onion and asparagus.  If you buy the mushrooms already sliced, it’s a real time saver

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Saute onion in butter and olive oil until transparent.  Add Arborio and cook 3 minutes

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Add 1 cup of broth

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Toss in the raw mushrooms and asparagus. Season with pepper.  Cook over medium low heat stirring occasionally

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Once broth has been absorbed, add another cup of broth and continue cooking low and slow.  Add spinach if desired. Repeat process, adding broth 1 cup at a time until absorbed and all broth is added

easy risotto thepaintedapron.com

Top with shaved Parmesan cheese

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Gently stir cheese in to melt

mushroom asparagus risotto thepaintedapron.com

ASPARAGUS, MUSHROOMS & LEEK RISOTTO

Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine American, Italian
Servings 4

Ingredients
  

  • 1 cup Aborio Rice
  • 4 cups Mushroom stock {or vegetable stock} divided
  • 1 T butter
  • 2 leeks
  • 12 asparagus spears
  • 8 oz. sliced white mushrooms
  • lemon slices optional
  • Parmesan cheese optional

Instructions
 

  • Chop leeks, using as much or as little per your taste.
  • Break off tough ends of asparagus and cut into 1 inch pieces.
  • Melt butter in large skillet. Add leeks and asparagus and give them a quick saute 3-4 minutes, over medium high heat.
  • Add rice to skillet and cook 1 minute. Add 1 cup stock. Stir and add mushrooms.
  • Reduce heat to low and continue cooking, stirring occasionally until all broth is absorbed.
  • Add another cup of broth and repeat. Do this, 1 cup of broth at a time until itโ€™s all incorporated. Season to taste. Serve immediately and garnish with lemon or Parmesan cheese
Keyword fancy side dish, leeks, mushrooms, rice, risotto
asparagus mushroom risotto thepaintedapron.com

I love this dish because the rice and vegetables cook at the same time.  You can make this while you’re doing other things, just give it an occasional stir~

I hope you enjoy this easy, no fuss risotto!

Especially easy if you can get someone else to make it for you  ๐Ÿ™‚

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I will be sharing with the fabulous parties and blogs on my side bar and:

Pure Grace Farms

Melanie Makes

Comments
4 Responses to “Take-out Tuesday, Asparagus Mushroom Risotto, No fuss!”
  1. Mary says:

    This sounds wonderful Jenna! I love the combination of the mushrooms, asparagus & spinach in this no fuss version ๐Ÿ™‚

  2. Lynn says:

    Sounds like a great meatless meal Jenna! Perfect for lunch:@)

  3. Jazzzlover says:

    Mmm, delicious! I wanna say that no rice cooker can do it, really. I do it in my Redmond 4500 multicooker and you know – it is fantastic! That is not just my opinion, my friend ask me to do your recipe! Thank you!

  4. Miz Helen says:

    Jenna,
    Your Risotto looks delicious. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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