How to Prepare Perfect Asparagus and Mushroom Risotto

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Asparagus and Mushroom Risotto

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We hope you got benefit from reading it, now let’s go back to asparagus and mushroom risotto recipe. You can cook asparagus and mushroom risotto using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to cook Asparagus and Mushroom Risotto:

  1. Prepare 2 tbsp of Olive Oil.
  2. Use 3 tbsp of Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked.
  3. Take 1 of Red Onion.
  4. Use 150 g of Asparagus cut into 3 pieces each.
  5. Use 150 g of Button Chestnut Mushrooms thinly sliced.
  6. Prepare 100 g of Courgettes thinly sliced.
  7. You need 150 g of Arborio Rice.
  8. Get 500 ml of water including vegetable stock.
  9. Take 2 tbsp of lime juice.
  10. Get Handful of fresh Parsley finely chopped.
  11. Prepare 20 g of Parmesan Cheese grated.
  12. You need to taste of Salt.

Instructions to make Asparagus and Mushroom Risotto:

  1. Place olive oil and 2 tbsp butter in pan following which add onions and mushrooms until softened, say 2 minutes. Add rice and stir in to coat with oil, butter and onions and mushrooms. Cook for 5 minutes and add asparagus and courgettes after 3 minutes..
  2. Add contents of pan to inner bowl of rice cooker and then add water and stock. Set cooker to porridge cycle and will take 20 minutes to cook..
  3. After 20 minutes stir the risotto, and add the remaining 1 tbsp of butter. Allow butter to melt then stir in lemon juice, parsley, cheese and salt to taste. Serve immediately..
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Remove to a bowl with a slotted spoon and set aside. Reduce the heat under the liquid to maintain a gentle simmer. Remove from the heat and fold in the cheese. Transfer to a plate with any accumulated juices. Add the garlic and saute until.

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