Take-out Tuesday, Asparagus, Leek & Mushroom Risotto

the Painted Apron

5 years ago

The other night HHjr made a wonderful vegetable risotto

It was full of asparagus, mushrooms and leeks

It tasted like heaven on a chilly evening

Risotto isn’t hard to make,

especially if you make it when you are going to be in the kitchen anyway

so you can give it occasional stirring

Give the vegetables a quick saute in a skillet with butter

This will start the cooking process and they will continue to cook as the broth is added

Add rice* and cook for about a minute

*make sure you use Aborio rice

Add 1 cup broth

Then mushrooms

Cook, stirring occasionally until broth is absorbed

Repeat this step with each cup of broth until it is all absorbed

Serve topped with Parmesan

Or lemon slices

ASPARAGUS, MUSHROOMS & LEEK RISOTTO

Course Side Dish

Cuisine American, Italian

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

Prep Time 10

Cook Time 30

Servings 4

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