Homegrown Mushroom and Asparagus Risotto

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4-6 servings

Ingredients:

• 6 cups vegetable broth
• 1 cup white wine
• 2 Tbsp unsalted butter
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 cups Arborio rice
• 1 1/2 cup oyster mushrooms, coarsely chopped
• 1 1/2 cup asparagus, chopped
• 1/2 cup grated Parmesan cheese
• 2 tsp fresh lemon zest

Related Product: 

Mushroom Mini Farm Grow Kit

Steps:

1. Add the butter to a large pan over medium heat. Cook the onions and garlic, stirring often, until translucent. This takes about 5 minutes.

 
Advertisement


2. Add the rice to the onions and garlic. Cook for about 5 minutes, stirring, until the grains are toasted. This gives it a lovely nutty flavour.

 
3. Mix together veggie broth and wine. Pour about 1/3 of the mixture into the rice, but just enough that it covers the rice. Bring to a boil, then lower to a simmer. You will stir this frequently while you start the cook-down of the mushrooms and asparagus.

 
4. In a separate pan right next to the rice, add a bit of butter or oil and place over medium-low heat. Cook mushrooms and asparagus, stirring often.

 
Advertisement


5. This is where you really must be very attentive to both pans. Add liquid portion 2 of 3 to the rice, just enough that it covers the rice. Keep stirring. At this point, if you take a bite, it will be half-cooked

 
6. Continue stirring the mushrooms and asparagus. When browned on the edges, shut off the heat.

 
7. Add liquid portion 3 of 3 to the rice, just until covered, and stir. It should take about 35-ish minutes for all of the liquid to be absorbed, start to finish. You might have some leftover liquid by the end of this, and that is okay.

 
Advertisement


8. Dump the mushrooms and asparagus into the rice and stir. Add the cheese and stir.

 
9. Add the lemon zest. Sprinkle in salt and pepper to your taste. Serve immediately.