Thursday, September 27, 2012

Recipe: Asparagus & Mushroom Risotto


What we had for today, again thanks to my husband for god knows how rajin he had been and will be! He made this yummy asparagus and mushroom risotto for our lunch today. It was really nice and creamy but just perfect enough to satisfy our appetites. :)

Since there have been a few people asking me about the recipe, thought I'm just gonna share it here.

Asparagus and Mushroom Risotto

Ingredients:

1 tbsp of olive oil
1 onion, diced
2 cups of Arborio rice
4 cups of chicken stock
1 cup of boiling water 
1 cup of grated Parmesan
50g of butter, chopped
1 cup of fresh button mushroom
1-2 bunches of asparagus, cut into 5cm pcs
Freshly ground black pepper, to serve

Directions:

1. Heat oil in a large saucepan on medium heat. Saute onion for 5 mins, until softened
2. Add rice and stir to coat grains
3. Add stock and water, bring to boil and reduce heat to low
4. Simmer, covered for 12 mins or until the rice is tender
5. Remove pan from heat
6. Add butter, saute mushroom and asparagus
7. Combine grated Parmesan with rice and sauteed mushroom and asparagus
8. Serve risotto with freshly ground black pepper

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