Mushroom and Asparagus Risotto

Rice has been grown in southern Italy since the 14th century, and its cultivation eventually reached Milan in the north. While, according to a legend, a young glassblower's apprentice from Flanders, who used to use saffron as a pigment, added it to a rice dish at a wedding feast, the first recipe identifiable as risotto dates from 1809.

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    Nutmeg Powder 0.5 grams

    Nutmeg Powder

    Arborio Rice 75.0 grams

    Arborio Rice

    Button Mushrooms 75.0 grams

    Button Mushrooms

    Baby Asparagus 75.0 grams

    Baby Asparagus

    Small Shallot 1.0 Piece(s)

    Small Shallot

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Celery 75.0 grams


    Flat Leaf Parsley 1.0 grams

    Flat Leaf Parsley

    Sage 1.0 grams


    Vegetable Stock 300.0 ml

    Vegetable Stock

    • Time : 20.0 mins
    • |
    • Calories: 397.0 kcal
    • |
    • Protein : 29.0 g
    • |
    • Fat : 3.0 g
    • |
    • Carb. : 61.0 g
    make sure you have :
    Utensils: a Saucepan |
    Pantry: Salt | Pepper | Olive oil |
    do this
    Wash and dry your herbs and vegetables.
    Cut the vegetables
    Heat a little olive oil on a sauce pan over a medium - low heat. Add the celery, shallot and garlic. Let them sweat for about 5 minutes. The add the mushrooms. Let them cook of until they colour nicely and then stir in the rice.
    Make the Risotto
    Cook the rice until it is translucent. Then add roughly 50ml of stock. Turn the heat up to medium, stir the rice until absorbs the stock and then keep adding a little stock at a time, while stirring the rice.

    Only add more stock once the rice absorbs all the stock.

    When you’ve added about 2/3 of the stock, add the asparagus and keep cooking until you’ve used all the stock and the rice is a little al dente. Season with the herbs, salt, pepper and pinch of nutmeg.

    Let the rice rest for about 2 minutes before serving.