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Asparagus and Mushroom Risotto is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Asparagus and Mushroom Risotto is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook asparagus and mushroom risotto using 12 ingredients and 3 steps. Here is how you can achieve that.
Ingredients needed to make Asparagus and Mushroom Risotto:
- 2 tbsp Olive Oil
- 3 tbsp Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked
- 1 Red Onion
- 150 g Asparagus cut into 3 pieces each
- 150 g Button Chestnut Mushrooms thinly sliced
- 100 g Courgettes thinly sliced
- 150 g Arborio Rice
- 500 ml water including vegetable stock
- 2 tbsp lime juice
- Handful fresh Parsley finely chopped
- 20 g Parmesan Cheese grated
- to taste Salt
Steps to make Asparagus and Mushroom Risotto:
- 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.
- 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.
- 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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