Risotto with Asparagus and Porcini Mushrooms
Indulge in the creamy decadence of Risotto with Asparagus and Porcini Mushrooms—a gourmet dish that combines earthy, rehydrated porcini mushrooms with the vibrant crunch of tender asparagus. This luxurious Italian classic is elevated with the richness of Arborio rice, delicately cooked in a flavorful blend of mushroom-infused vegetable stock and a splash of white wine. Finished with a touch of butter, grated Parmesan, and a sprinkle of fresh parsley, this risotto offers a perfect harmony of textures and flavors. Whether for a weeknight dinner or a special occasion, this 50-minute recipe is sure to impress. Perfect for lovers of vegetarian recipes, seasonal veggies, and authentic Italian cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 30 grams Dried porcini mushrooms
- 500 ml Boiling water
- 250 grams Asparagus
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots
- 2 cloves Garlic cloves
- 250 grams Arborio rice
- 125 ml Dry white wine
- 1 liter Vegetable stock
- 50 grams Parmesan cheese (grated)
- 1 to taste Salt
- 1 to taste Ground black pepper
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Place the dried porcini mushrooms in a bowl and pour the boiling water over them. Let them soak for 20 minutes to rehydrate, then strain the mushrooms through a fine-mesh sieve, reserving the soaking liquid. Chop the rehydrated mushrooms into small pieces and set aside.
Trim the woody ends of the asparagus and cut the spears into 2-inch pieces. Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath to stop the cooking. Drain and set aside.
In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Finely dice the shallots and mince the garlic, then add them to the pan. Sauté until softened and translucent, about 3 minutes.
Add the Arborio rice to the pan and toast it for 2-3 minutes, stirring frequently, until the grains are slightly translucent around the edges.
Pour in the dry white wine, stirring constantly, until the wine has evaporated.
Mix the reserved mushroom soaking liquid with the vegetable stock and keep it warm over low heat. Begin adding the stock mixture to the rice one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladle.
After 15 minutes of cooking, stir in the chopped porcini mushrooms and blanched asparagus. Continue adding the stock mixture, stirring and cooking for another 5-7 minutes, or until the rice is tender but still slightly al dente.
Remove the saucepan from the heat and stir in the remaining 1 tablespoon of butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Let the risotto rest for 2 minutes, then serve immediately, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5524 mg | 240% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 27.8 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3310 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
