Asparagus Risotto With Shiitake Mushrooms Recipes

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MUSHROOM AND ASPARAGUS RISOTTO



Mushroom and Asparagus Risotto image

This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

1 pound assorted mushrooms, such as oyster and cremini, cleaned
1 ounce dried porcini mushrooms
1 bunch asparagus, trimmed
1/2 cup plus 1 tablespoon olive oil, plus more for serving
1 large clove garlic, finely chopped
1 onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
Coarse salt and freshly ground black pepper
6 tablespoons unsalted butter
1 cup freshly grated parmesan cheese

Steps:

  • Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
  • Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
  • Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
  • Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
  • Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
  • Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
  • Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
  • Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.

MUSHROOM-ASPARAGUS RISOTTO



Mushroom-Asparagus Risotto image

Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent-not constant-stirring, making this less labor intensive than most risottos.

Provided by Naomi Duguid

Categories     Main Course

Yield 4 as a main, or 6 as a first course

Number Of Ingredients 11

7 cups lower-salt chicken or vegetable broth
Kosher salt
1/4 cup extra-virgin olive oil
1-1/4 cups minced shallots
2 tsp. minced garlic
7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)
12-1/4 oz. (1-3/4 cups) Turkish baldo rice
1/2 cup dry white wine
6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)
1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)
Freshly ground black pepper

Steps:

  • Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.
  • Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes. Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.
  • Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.
  • Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes. Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it's just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.
  • Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese. Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.

Nutrition Facts : ServingSize 4 as a main, or 6 as a first course, Calories 390 kcal, Fat 120 kcal, SaturatedFat 3 g, TransFat 13 g, Carbohydrate 52 g, Fiber 2 g, Protein 14 g, Cholesterol 5 mg, Sodium 320 mg, UnsaturatedFat 10 g

SHIITAKE AND BABY BELLA MUSHROOM RISOTTO



Shiitake and Baby Bella Mushroom Risotto image

This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.

Provided by WAIX0713

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
½ shallot, minced
4 ounces shiitake mushrooms, stems removed, caps sliced
3 ounces cremini mushrooms (baby bellas), sliced
2 tablespoons butter
1 ¾ cups Arborio rice
1 ¼ cups dry white wine
3 sprigs fresh thyme, chopped
1 pinch celery salt
salt and pepper to taste
1 quart hot vegetable stock
2 tablespoons butter
½ cup freshly grated Parmesan cheese
¼ cup chopped flat-leaf parsley

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
  • Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
  • Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
  • Stir in butter, Parmesan cheese, and chopped parsley before serving.

Nutrition Facts : Calories 439 calories, Carbohydrate 60.7 g, Cholesterol 27.7 mg, Fat 12.7 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 6.6 g, Sodium 557.8 mg, Sugar 2.9 g

RISOTTO WITH LEEKS, SHIITAKE MUSHROOMS, AND TRUFFLES



Risotto with Leeks, Shiitake Mushrooms, and Truffles image

How to Make Risotto With Shiitake Mushrooms and Leeks and Truffles

Provided by Gabriel Rucker

Yield Makes 6-8 first-course servings

Number Of Ingredients 18

Leeks:
2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream
Mushrooms:
1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves
Risotto:
4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley

Steps:

  • For leeks:
  • Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
  • For mushrooms:
  • Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • For risotto:
  • Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

MUSHROOM, ASPARAGUS AND PEA RISOTTO



Mushroom, Asparagus and Pea Risotto image

Provided by Trisha Yearwood

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

6 to 8 cups chicken stock
5 tablespoons olive oil
2 pounds mixed cremini and shiitake mushrooms, sliced
3 small shallots or 1 large shallot, finely diced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, finely chopped
2 cups arborio rice
Salt and freshly ground black pepper
1 cup white wine
1 cup arugula leaves
1 cup frozen peas, defrosted
1/4 cup heavy cream
3 tablespoons grated Parmesan
2 tablespoons salted butter
1 tablespoon fresh lemon juice
5 fresh mint leaves, torn

Steps:

  • In a medium stockpot, add the chicken stock and heat until warm.
  • In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
  • Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.

ASPARAGUS AND SHIITAKE RISOTTO



Asparagus and Shiitake Risotto image

Categories     Mushroom     Rice     Vegetable     Sauté     Parmesan     Asparagus     White Wine     Spring     Simmer     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10

5 cups chicken broth (40 fluid ounces)
1 cup water
1 pound thin to medium asparagus, trimmed and cut into 1/4-inch-thick slices, leaving tips 1 1/2 inches long
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices
1 small onion, finely chopped
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
2 ounces Parmigiano-Reggiano (1 cup)

Steps:

  • Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
  • Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
  • Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
  • Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
  • Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

WILD MUSHROOM AND ASPARAGUS RISOTTO



Wild Mushroom and Asparagus Risotto image

Provided by Alton Brown

Categories     side-dish

Number Of Ingredients 11

6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg

Steps:

  • In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
  • In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
  • Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
  • *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

ASPARAGUS AND SHIITAKE STIR-FRY



Asparagus and Shiitake Stir-Fry image

This earthy, satisfying stir-fry of shiitake mushrooms, asparagus, and toasted sesame seeds can serve as a colorful side dish or a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 5

1 tablespoon dark sesame oil
1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
1 tablespoon sesame seeds, toasted
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.

FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS



Fettuccine With Asparagus And Shiitake Mushrooms image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 main-course servings

Number Of Ingredients 9

1 1/2 pounds asparagus, tough stalks trimmed and all stalks cut into 3/4-inch pieces
1 pound fettuccine
2 tablespoons olive oil
1 garlic clove, minced
3 shallots, chopped
6 shiitake mushrooms, sliced
Coarse salt and freshly ground pepper to taste
2 tablespoons parsley, chopped
Freshly grated Parmesan cheese

Steps:

  • Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
  • Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
  • Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
  • Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

ASPARAGUS, ARTICHOKE AND SHIITAKE RISOTTO



Asparagus, Artichoke and Shiitake Risotto image

This recipe was given to me by a dear friend and is adapted from Gourmet. I love it because it uses rather unusual vegetables for a risotto but they meld together so beautifully. This risotto becomes so deliciously creamy with just the right amount of crunch! *I found that if you don't want to do al the work of preparing the artichoke hearts that frozen works just as well but you may want to use more than 2. Canned gives a different and less delicious taste and texture.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups chicken broth or 5 cups vegetable broth
1 cup water
1 lb thin asparagus, trimmed and cut into 1/4 inch thick slices, leaving tips 1 1/2 inches long
1 tablespoon olive oil
1/4 cup unsalted butter
3/4 lb fresh shiitake mushroom, stems discarded and caps cut into 1/4 inch thick slices
2 large fresh artichoke hearts, cut into 1/4 inch thick slices, prepared*
2 shallots, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese

Steps:

  • Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
  • Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
  • Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
  • Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.).
  • Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

ASPARAGUS AND MUSHROOM RISOTTO



Asparagus and Mushroom Risotto image

Make and share this Asparagus and Mushroom Risotto recipe from Food.com.

Provided by Mary Jenny

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup oil (canola and vegetable Mazola oil blend)
1 cup diced onion
2 fresh garlic cloves, minced
1/2 cup dry white wine
2 cups arborio rice
6 cups chicken broth
fresh asparagus, trimmed and cut into 3 cm pieces
250 g small portabella mushrooms, sliced
3/4 cup parmesan cheese, shredded
salt and pepper, to taste

Steps:

  • Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
  • Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
  • Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
  • Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
  • Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and sauté for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
  • Remove from heat and set aside until risotto is nearly finished cooking.
  • Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
  • Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.

Nutrition Facts : Calories 449.3, Fat 14.6, SaturatedFat 3.9, Cholesterol 11, Sodium 944.4, Carbohydrate 59.1, Fiber 2.9, Sugar 3.2, Protein 15.3

ASPARAGUS RISOTTO



Asparagus risotto image

Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 8

1 bunch asparagus (about 200g)
800ml vegetable stock
1 tbsp olive oil
25g butter
1 small onion , finely chopped
175g risotto rice
100ml white wine or vermouth (optional)
25g parmesan or vegetarian alternative, finely grated

Steps:

  • Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
  • Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
  • Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
  • Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
  • Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

Nutrition Facts : Calories 623 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium

RISOTTO WITH ASPARAGUS



Risotto With Asparagus image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 pound fresh asparagus
2 shallots, minced
1 red pepper, seeded and chopped
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups raw Italian arborio rice
1 to 1 1/2 quarts hot chicken stock
Coarse salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped chives

Steps:

  • Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
  • In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
  • Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
  • Stir in the cheese, correct seasoning, sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams

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From bonappetit.com


ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com


ASPARAGUS RISOTTO - RECIPE GIRL
2020-09-16 Bring a pot of water to boil. Add half of the asparagus stalks (set the tips aside for later) and cook until quite soft, at least 5 minutes. Drain and place in blender or food processor. Add just enough water to allow machine to puree until smooth; set aside. Heat the broth in a small pan- turn on low and keep hot.
From recipegirl.com


MARY BERRY MUSHROOM & ASPARAGUS RISOTTO RECIPE | QUICK …
Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with …
From thehappyfoodie.co.uk


ASPARAGUS-WILD MUSHROOM RISOTTO WITH PARMESAN - FOOD NETWORK
Add thyme and cook 1 min, until fragrant. 2) Using a slotted spoon, remove 4 tbsp of sauteed mushrooms and reserve for wild mushroom turnovers with Romano cheese. 3) To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 mins. Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper.
From foodnetwork.co.uk


CREAMY ASPARAGUS AND MUSHROOM RISOTTO | CTV NEWS
2018-05-29 In large pot of boiling water, cook asparagus, uncovered for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water. Set aside. Drain and …
From ottawa.ctvnews.ca


ASPARAGUS AND SHIITAKE MUSHROOM RISOTTO - RISOTTO RECIPES
2020-10-07 Directions. Add oil into a pan over a medium heat. Add chopped shallot and cook for 2-3 minutes until they are softened. Then add the crushed garlic and cook for another minute before adding ...
From delish.com


ROASTED ASPARAGUS AND SHIITAKE MUSHROOMS RECIPE | MYRECIPES
Directions. Step 1. Preheat oven to 425°. Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat. Bake at 425° for 10 minutes or until the asparagus is crisp-tender. Drizzle with soy sauce.
From myrecipes.com


ASPARAGUS AND SHIITAKE RISOTTO | CHICAGO BOTANIC GARDEN
Asparagus and Shiitake Risotto. 1 pound thin to medium asparagus, trimmed and cut into 1/4-inch slices, leaving tips 1 1/2 inches long. 3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch slices. Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes.
From chicagobotanic.org


ASPARAGUS AND MUSHROOM RISOTTO - THE WASHINGTON POST
2016-05-30 Discard the shiitake stems or reserve for another use (like broth). Thinly slice the mushroom caps. Thinly slice the mushroom caps. Pour the oil into a …
From washingtonpost.com


MUSHROOM ASPARAGUS RISOTTO - HY-VEE RECIPES AND IDEAS
Add. Add Hy-Vee reduced-sodium chicken broth. 3 ¾ c. Hy-Vee reduced-sodium chicken broth. Add porcini, shiitake or paddy straw dried mushrooms. 1 oz. porcini, shiitake or paddy straw dried mushrooms. Add Gustare Vita olive oil, divided. 1 ½ tbsp. Gustare Vita olive oil, divided. Add fresh baby portobello mushrooms, cleaned and coarsely chopped.
From hy-vee.com


SHIITAKE MUSHROOM AND CHESTNUT RISOTTO RECIPE | DELICIOUS. MAGAZINE
Method. Put the stock in a small saucepan over a low heat and leave to simmer gently. Put a sauté pan over a medium heat and melt the butter, then add the onion and cook until soft. Add the mushrooms and garlic to the sauté pan and cook for 4-5 minutes until the mushrooms are tender. Add the rice to the sauté pan, stirring to coat in the ...
From deliciousmagazine.co.uk


SHIITAKE AND ASPARAGUS RISOTTO WITH SEARED SALMON - BLACKSTONE …
2020-10-16 Cook for 4-5 minutes then add the asparagus and garlic powder. Toss to incorporate and cook another 3-4 minutes. Add the mushrooms and asparagus to the risotto pan with the shredded parmesan, lemon juice and white wine. Stir to incorporate evenly and reduce the heat to low. Cover with a lid and cook for an additional 5-7 minutes.
From blackstoneproducts.com


ROASTED TOMATO, MUSHROOM AND ASPARAGUS RISOTTO - EMERILS.COM
Directions. Rub each tomato with 1 tablespoon of the olive oil and place on a baking sheet and roast for 15 to 20 minutes. Remove from the oven and when cool enough to handle remove the skins and roughly chop the tomatoes. Set aside. In a saute pan, heat the remaining olive oil. When the pan is hot, saute the shallots, garlic for 1 to 2 minutes.
From emerils.com


CREAMY ASPARAGUS AND MUSHROOM RISOTTO | FOODLAND ONTARIO
In large pot of boiling water, cook asparagus, uncovered for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water. Set aside. In heavy saucepan, heat oil over medium-high heat. Add onion, garlic and mushrooms; cover and cook for about 5 minutes or until onions are softened. Stir in rice, chicken stock, tarragon, basil and milk ...
From ontario.ca


CAULIFLOWER RISOTTO WITH ASPARAGUS AND MUSHROOMS
2017-05-30 Cook for around 3-5min until the onion has softened. While the onion is cooking, slice the mushrooms. Trim the asparagus and cut into short lengths. Add the mushrooms to the pan, cook a minute then add the asparagus and cook another minute or two. Add the cauliflower, wine and lemon juice to the pan. Cook around 5-10min, partly covered the ...
From carolinescooking.com


ASPARAGUS, ARTICHOKE AND SHIITAKE RISOTTO – SMITTEN KITCHEN
2007-01-30 Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered. Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over ...
From smittenkitchen.com


MUSHROOM AND ASPARAGUS RISOTTO RECIPE - BBC FOOD
Method. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Stir in the rice to coat the grains. Pour in the wine and boil for a few ...
From bbc.co.uk


BEST ASPARAGUS RISOTTO – A COUPLE COOKS
2020-04-01 Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to …
From acouplecooks.com


6 ASPARAGUS RISOTTO RECIPES FIT FOR FANCY DINNERS | ALLRECIPES
Firm, chewy asparagus stands out in a bowl of creamy risotto, its subtly bitter flavor offering a delicious contrast to traditional risotto's butter and cheese. Whether you're looking for a risotto side dish or a hearty main with shrimp, chicken, or mushrooms, you'll find your recipe here.
From allrecipes.com


ASPARAGUS AND MUSHROOM RISOTTO - THE WASHINGTON POST
2016-05-30 Directions. Combine the broth and the water in a medium saucepan over medium-high heat; bring to a boil, then reduce the heat to medium and add the asparagus. Cook until just crisp-tender, about 4 minutes. Use a slotted spoon to transfer the asparagus to a bowl. Reduce the heat of the broth mixture to low. Discard the shiitake stems or reserve ...
From css.washingtonpost.com


ASPARAGUS AND MUSHROOM RISOTTO | RECIPES | STLTODAY.COM
3. Pour the oil into a large, wide pot over medium heat. Once the oil shimmers, add the shallots, garlic and thyme; cook, stirring, until the vegetables start to soften, 2 minutes.
From stltoday.com


RISOTTO WITH ASPARAGUS AND WILD MUSHROOMS RECIPE | MYRECIPES
Heat oil in a large nonstick skillet over medium heat. Add shallots, garlic, and cremini mushrooms; sauté 6 minutes or until tender. Stir in rice; cook 1 minute.
From myrecipes.com


SHIITAKE MUSHROOM RISOTTO MEAL KIT DELIVERY | GOODFOOD
Risotto is a rice dish that originated from the North of Italy. It features Arborio rice, which cooks to a creamy consistency and blends well with flavors from other ingredients. In this recipe, build amazing flavor complexity by stirring vegetable broth little by little into the rice. Finish the risotto with browned Shiitake mushrooms and Parmesan cheese for the final touch. Serves 2 ...
From makegoodfood.ca


BARLEY "RISOTTO" WITH ASPARAGUS & SHIITAKES RECIPE - EATINGWELL
12 ounces asparagus ; 2 1/2 cups reduced-sodium chicken broth, or vegetable broth ; 1 tablespoon extra-virgin olive oil ; 1 bunch scallions, (white and light green parts), chopped (3/4 cup) 4 ounces shiitake mushrooms, stems removed, caps thinly sliced ; 1 cup quick-cooking barley ; ½ cup dry white wine ; ½ cup freshly grated Parmesan cheese
From eatingwell.com


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