The Painted Apron

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

Posted by the Painted Apron on October 28, 2014 · 4 Comments 

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

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

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

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

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

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

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

Add 1 cup of broth

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

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

Top with shaved Parmesan cheese

Gently stir cheese in to melt

ASPARAGUS, MUSHROOMS & LEEK RISOTTO

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes 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 it’s all incorporated. Season to taste. Serve immediately and garnish with lemon or Parmesan cheese

Keyword fancy side dish, leeks, mushrooms, rice, risotto

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  🙂

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

Pure Grace Farms

Melanie Makes