How to Prepare Perfect Shiitake and Asparagus Risotto

Shiitake and Asparagus Risotto. Remove from the heat and stir in the butter. The first risotto that we ever made, and a total winner at that. We used whatever mushrooms we had on hand (don't remember which, but not shiitake), and it was still wonderful.

Asparagus, chicken broth, low salt, olive oil, extra-virgin, scallions, spring or green onions, mushrooms, shiitake, pearl barley, white wine, parmesan cheese, salt, black pepper. Snap off ends of asparagus stalks. Asparagus is a member of the lily family and is related to onions, leeks and garlic. You can have Shiitake and Asparagus Risotto using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Shiitake and Asparagus Risotto

1. Prepare 8 of dried shiitake mushrooms.
2. It's 1 of large garlic clove.
3. Prepare 1 of medium yellow onion.
4. It's 8 oz of asparagus.
5. You need 1 cup of uncooked arborio rice.
6. You need 2 Tbs of olive oil.
7. You need 1/2 cup of dry white wine.
8. You need 6 cups of low sodium chicken stock.
9. You need 3 Tbs of freshly grated Parmesan.
10. You need A few of basil sprigs.
11. Prepare of Salt and pepper.

Classic Risotto with asparagus, mushrooms and shallots. Classic Risotto with asparagus, mushrooms and shallots. It's a hearty meal, loaded with spring flavor. One of my favorite things about spring time is all of the fresh vegetables that come along with it.

Shiitake and Asparagus Risotto step by step

1. Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on..
2. Wash and dry produce.
3. Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems..
4. When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle..
5. Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized..
6. Add rice to the pan. Stir and cook for about one minute..
7. Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest..
8. Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste..
9. Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan..

Quick to make, so satisfying and tasty to eat. Creamy Asparagus Risotto: quick to make, really satisfying and actually healthy, when not drenched in butter and cheese. This asparagus risotto recipe is made with fresh asparagus, onions, garlic, wine, broth, cream, parmesan cheese and truffle oil. In South America we eat rice with almost every meal, typical lunches include arroz (rice) with something: pollo or chicken, carne or meat, pescado or fish, camarones or. I use the term "risotto" very lightly when it comes to this recipe, because I think the term risotto technically refers to a method of cooking rice.